Chicken soup defines comfort food; it’s what we eat when we’re coming down with a cold, or when we want a meal that’s simple but still satisfying and flavorful. Though the vegetables give the soup its texture, they also enhance the broth’s taste. Since the broth itself can make or break the soup, it’s important to use the proper vegetables and ensure that they’re in season before the soup-making begins. This particular chicken stock recipe that I’ve cloned here on Key Ingredient calls for leeks, and since they’re in season (and I still have a bundle left-over from this weekend), I thought it’d be a good idea to use them and try out this classic recipe. I’ll report back with details tomorrow, so stay tuned!