You can never have too many main course recipes, so give Leeky Chicken Soup a try. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 34g of protein, 21g of fat, and a total of 649 calories. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 55 minutes. A mixture of to 4 garlic cloves, salt and pepper, cheese such as goat cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.
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.
Ingredients you will need
Leek
Water
Equipment you will use
Bowl
2
Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
Ingredients you will need
Leek
Equipment you will use
Kitchen Towels
Salad Spinner
Skimmer
3
Put the chicken and bay leaf in a small pan and add water almost to cover.
Ingredients you will need
Bay Leaves
Whole Chicken
Water
Equipment you will use
Frying 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.
Ingredients you will need
Whole Chicken
Equipment you will use
Frying Pan
5
Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat.
Ingredients you will need
Extra Virgin Olive Oil
Soup
Equipment you will use
Dutch Oven
6
Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes.
Ingredients you will need
Salt And Pepper
Garlic
Leek
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.
Ingredients you will need
Stock
Wine
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.
Ingredients you will need
Whole Chicken
Stock
Soup
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.
Ingredients you will need
Salt And Pepper
Lemon Zest
Egg Noodles
Parsley
Pasta
Thyme
Soup
Equipment you will use
Bowl
Ladle
10
Spread the crusty bread slices with soft cheese and serve with the soup.