| 1 | Combine chickens and water in a 5-quart stockpot. |
| 2 | Cover, bring to a boil over high heat. |
| 3 | Reduce heat to low and skim off the scum that accumulates on the surface. |
| 4 | Remove chicken breast quarters and set aside. |
| 5 | Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt. |
| 6 | Cover and simmer for 45 minutes. |
| 7 | Remove cover, replace the chicken breasts and continue to cook for another 25 minutes. |
| 8 | Meanwhile, slice the white parts of leeks into ?inch rounds and wash well to remove any sand. |
| 9 | You should have about 1 cup. |
| 10 | Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery. |
| 11 | Cover and cook gently until vegetables are soft, about 5 minutes. |
| 12 | Remove the chicken from the liquid and place on a platter. |
| 13 | Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables. |
| 14 | Skim and discard any fat from the surface of the broth. |
| 15 | Remove and discard chicken skin. |
| 16 | Remove the meat from the bones, dice it and set aside. |
| 17 | Place bones in an airtight freezer container and save for making stock. |
| 18 | Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. |
| 19 | Heat chicken and vegetables, covered, in 350f oven until hot. |
| 20 | Decorate each soup bowl with some heated diced vegetables and chicken. |
| 21 | Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table. |
