• Preheat oven to 425
• Drizzle olive oil on chicken, sprinkle with salt/pepper and roast on a foil lined pan until reaches internal temp of 165.
• Remove skin and cut chicken into bite size cubes for the soup.

Soup

• In a dutch oven or pot, melt butter over medium.
• Add the leeks and carrots, and sauté over medium-high heat.
• Stir a bit here and there for 10 minutes.
• Leeks should be tender, not brown.
• Add garlic for one minute.
• Sprinkle on the Wondra flour and cook, stirring constantly, for 2 more minutes.
• Add ½ cup of the sherry, the chicken stock, 4 teaspoons salt, 1½ teaspoons pepper, and the Parmesan rind.
• Bring this up to a boil.
• Then lower the heat and simmer, partially covered, for 20 minutes.
• Add the chicken and heat for 5 minutes in the soup.
• Remove from the heat and discard the rind.
• Add the remaining ¼ cup sherry and the parsley.
• Serve! Mmmm!