Simple Chicken Leek Soup.

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As I sit here congested, running up a fever and with my chest sounding like a 70’s Vauxhall’s engine, I crave a piping hot bowl of this Chicken Leek Soup. Such a meal would help me battle this 3rd round of the flu I’ve been babysitting the past few days. This is not the case as the soup was done about a month ago and I’m only now getting around to posting the recipe and sharing the video demo.

Ingredients

3 Leeks (trimmed, washed)
2 cloves garlic (smashed)
2-3 cups chicken ( I used 1 leg and 1 breast)
6-8 cups chicken broth
3 sprigs thyme
1 tablespoon parsley
1/4 teaspoon black pepper
1/4 teaspoon pepper flakes
1/2 teaspoon salt
2 Yukon Gold Potatoes
2 sweet potatoes
*I used 2 tablespoon olive oil to brown/cook the chicken which I used to start the soup

IMPORTANT! If doing this recipe Gluten Free be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the chicken stock you choose to use.

Learn how to wash and prepare the leeks. <<< Click To Watch The Video

 

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  • prep the leeks (watch the video above) by trimming off the root end as well as the dark green leaves. Then slice into thin rings. Places the sliced leeks into a deep bowl with cool water and move around to remove any dirt from between the layers of leaves. Remove from the water and set aside.. then dump out the water. Repeat one more time as you want to get rid of any grit. Since the grit/dirt will sink to the bottom of the bowl, don’t drain – lift the sliced leeks out.
  • in the same pot you browned/cooked your chicken.. there should be the remaining olive oil, add the drained leeks and turn the heat down to low
  • after about 10 minutes of gently cooking.. add the salt, black pepper, garlic, thyme and pepper flakes
  • 20 minutes later it’s time to add the chicken stock and potatoes and raise the heat to bring up to a boil
  • shred your chicken when it’s cool to handle
  • as it comes up to a boil, reduce the heat to a gentle boil and go in with the shredded chicken and parsley
  • cook for about 20 minutes or until the potatoes are tender

A quick, tasty and comforting soup for a winter’s night or perfect for if you’re battling the flu as I am currently. BTW, this reheats well so be sure to save the leftovers in the fridge or freezer (which I should have done).

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