Leeky Chicken Soup

Leeky Chicken Soup
Leeky Chicken Soup might be just the main course you are searching for. One portion of this dish contains approximately 34g of protein, 21g of fat, and a total of 649 calories. This recipe serves 4. Head to the store and pick up salt and pepper, chicken stock, leeks, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

1
Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away.
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LeekLeek
WaterWater
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BowlBowl
2
Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
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LeekLeek
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Kitchen TowelsKitchen Towels
Salad SpinnerSalad Spinner
SkimmerSkimmer
3
Put the chicken and bay leaf in a small pan and add water almost to cover.
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Bay LeavesBay Leaves
Whole ChickenWhole Chicken
WaterWater
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Frying PanFrying Pan
4
Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
5
Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
SoupSoup
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Dutch OvenDutch Oven
6
Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes.
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Salt And PepperSalt And Pepper
GarlicGarlic
LeekLeek
7
Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer.
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StockStock
WineWine
8
Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup.
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Whole ChickenWhole Chicken
StockStock
SoupSoup
9
Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
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Salt And PepperSalt And Pepper
Lemon ZestLemon Zest
Egg NoodlesEgg Noodles
ParsleyParsley
PastaPasta
ThymeThyme
SoupSoup
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BowlBowl
LadleLadle
10
Spread the crusty bread slices with soft cheese and serve with the soup.
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Crusty BreadCrusty Bread
Soft CheeseSoft Cheese
SoupSoup
DifficultyExpert
Ready In55 m.
Servings4
Health Score34
Dish TypesSoup
OccasionsFallWinter
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