BLT Chicken Soup

Name: BLT Chicken Soup
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 carrots, peeled and chopped; 2 ribs celery, chopped; 960 milliliters chicken stock; 1 handful A fresh dill or parsley, finely chopped; 240 milliliters dry white wine; 2 Tbsps fresh thyme, finely chopped; 1 pints grape tomatoes; 3 mediums large or 3 to 4 medium leeks; 1 Peel of lemon; 2 Tbsps extra-virgin olive oil; 1 onion, peeled and quartered with root end attached; 6 slices good quality lean bacon or a 4-ounce hunk pancetta, chopped; 60 grams gemelli pasta or short cut fusilli pasta; 454 grams pieces boneless, skinless chicken breast (about; 946 milliliters About water

BLT Chicken Soup

BLT Chicken Soup is a dairy free recipe with 4 servings. One portion of this dish contains around 38g of protein, 22g of fat, and a total of 563 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. It will be a hit at your Autumn event. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up a 4-ounce hunk pancetta, thyme, celery, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: BLT Soup, BLT Soup, and Spicy Chilled Blt Soup.

Instructions

Place the chicken, wine, lemon peel, onion and 1 bay leaf in a small pot.

Ingredients you will need

Lemon Peel

Bay Leaves

Whole Chicken

Onion

Wine

Equipment you will use

Pot

Add about 1 quart of water or enough to cover the top of the chicken meat, bring to a low boil, then reduce the heat to a simmer and gently poach until cooked through, about 15 minutes. Cool the chicken until it is easy to handle, then dice or shred. Strain and reserve about 5 cups of the poaching liquid.

Ingredients you will need

Chicken Meat

Whole Chicken

Water

Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water. Dry the leeks on a clean kitchen towel and reserve.

Ingredients you will need

Leek

Water

Equipment you will use

Kitchen Towels

Bowl

Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the bacon and cook until crisp at the edges, 3 minutes, drain off fat. Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf, carrots, celery, leeks, tomatoes, salt, pepper, and thyme. Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst.

Ingredients you will need

Vegetable

Bay Leaves

Tomato

Carrot

Celery

Pepper

Bacon

Leek

Thyme

Salt

Equipment you will use

Pot

Add the cooked chicken, stock and reserved poaching liquid to the soup, heat through then cool completely and cover, store for make-ahead meal.

Ingredients you will need

Cooked Chicken

Stock

Soup

Place the soup in a saucepan and bring to a boil, then add the pasta and cook to al dente, stir in the fresh herb of your choice and serve. If the soup is too thick, add a little water.

Ingredients you will need

Pasta