6 bone-in chicken thighs or 1 whole chicken, cut into pieces
2 900-mL cartons chicken broth or 8 cups (2 L) chicken bouillon (Epicure)
1 tbsp (15 mL) Dijon
2 tsp (10 mL) dried tarragon
1/2 tsp (2 mL) each ground nutmeg and white pepper
6 baby potatoes
4 carrots
2 celery stalks
3 leeks

This makes a big batch of comforting soup. Enjoy a bowl now, then tuck the rest in the freezer for a soothing homemade lunch or supper down the road.

Discard skin from chicken and trim any fat. Pour broth into bowl of slow cooker. Whisk in Dijon and seasonings. Add chicken. Cut potatoes, carrots and celery into thick chunky pieces and add. Slice off and discard tough dark-green tops of leeks, then slice leeks in half lengthwise. Separate outer leaves and rinse under running water to remove grit. Slice into thick pieces, then stir in.

Cover and cook until chicken is tender and cooked through, 3 hours on high or 6 hours on low. Remove chicken to a cutting board. Remove meat from bones, then cut chicken into chunky pieces. Stir into soup. Soup will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.