In a large saucepan or pot add 6 cups of water, 500 gms of chicken(fresh or leftover roast chicken), and 1 tsp salt.

On high heat bring the chicken and water to a boil. Then reduce to medium-low heat and cover the pot with a lid. Cook for 25-30 minutes. You can also do this in a slow cooker.

Remove the pot from heat. If you are using large pieces of chicken then carefully remove the chicken pieces from the stock using a tong and set it aside, otherwise carefully strain the chicken using a colander to remove any small pieces of bone in the broth.

When the chicken pieces have cooled down, carefully remove the meat from the bone and set it aside to add to the soup later.

In the same large pot add the prepared chicken stock, chopped leeks, and diced onion.

Bring these to a boil on medium-high heat. Then lower the heat and cook for 15-20 minutes.

Add the shredded chicken without bone, freshly ground black peppercorns, and any other herbs of choice, adjust the salt if needed. Cook for 5 minutes.

Serve hot. Enjoy this bowl of soup with some fried onions and toasted bread on the side.