Spring Harvest Chicken Soup

Ingredients

• Herb Mayonnaise (recipe follows)
• 3 to 3½-pound frying chicken, cut up
• 2 cups regular-strength chicken broth, homemade (page 53) or purchased (about one 14½-oz. can)
• 8 cups water
• 1 large onion, cut in chunks
• 1 clove garlic, cut in half
• Toast Rounds (recipe follows)
• ½ pound asparagus, tough ends removed
• 2 large leeks (about 1 lb. total)
• ¼ pound green beans, ends removed
• ½ pound peas in the pod, shelled
• ¼ pound mushrooms, sliced
• Salt and pepper

Method

1. Prepare Herb Mayonnaise; cover and refrigerate.
2. Reserve chicken neck and giblets for other uses, if desired. Rinse chicken, pat dry, and place in a 6 to 8-quart pan; add broth, water, onion, and garlic. Bring to a boil over high heat; then reduce heat, cover, and simmer until meat near thighbone is no longer pink when slashed (40 to 45 minutes).
3. Lift out chicken and let cool; meanwhile, prepare Toast Rounds and set aside. Remove chicken skin and bones and return to pan; cut meat into bite-size pieces and set aside. Cover pan and simmer broth for 30 more minutes.
4. Cut off asparagus tips and set aside; then cut stalks into 1-inch pieces. Trim and discard ends and tops from leeks, leaving about 3 inches of green leaves. Discard tough outer leaves. Split leeks lengthwise; rinse well, then thinly slice crosswise. Cut beans into 1-inch pieces.
5. Strain broth and discard bones, skin, and vegetables. Return broth to pan and bring to a simmer. Add asparagus tips and stalks, leeks, beans, peas, and mushrooms; simmer, uncovered, until beans are tender-crisp to bite (5 to 7 minutes). Add chicken and continue to simmer until heated through. Season to taste with salt and pepper.
6. Spread Toast Rounds with Herb Mayonnaise; pass at the table. Makes 6 to 8 servings.