Chicken & Leek Soup

My boyfriend has just had braces put on today so to make it easier for him, I cooked a delicious, healthy and nutritious batch of chicken soup. I have a feeling we’ll be living on soups and smoothies for a while! Which I guess is a good excuse to be healthier. 😉

You can use store bought chicken stock if you want, but there’s nothing quite like the taste (and nutritional value) of a proper homemade broth so it’s definitely worth it if you have the time. This recipe makes yields about 5 or 6 large servings (or more if you add more water than I did).

I served it with a side of steamed broccoli topped with a drizzle of liquid amino and sesame oil. 😛

Ingredients

  • Homemade broth (or chicken stock)
  • 1 quarter cup cider vinegar (for the bone broth)
  • Meat of 5 chicken thighs (750g pack)
  • 2 large onion (or 4 small ones)
  • 4 garlic cloves
  • 2 leeks
  • 1 Tbsp rosemary
  • 150ml single cream
  • Black pepper
  • Salt
  • Olive oil

Directions

  1. To make the broth, the quickest and best way in my opinion is to use a pressure cooker. For this recipe, I made the broth with 750g of chicken thighs instead of just bones. Fry the chicken thighs in a bit of olive oil for a few minutes beforehand, then add the cider vinegar and enough water to completely cover the chicken (about 2 inches above). Season with black pepper and a bit of salt and cook for 2 to 3 hours. Once the broth is done, discard of the bones, but keep everything else.
  2. Chop the onions, leek and garlic and pan fry in olive until they soften up. Add to the broth.
  3. Pan fry the rosemary briefly, until fragrant, and add to the broth.
  4. Once the broth has cooled down, blend the soup until smooth with a handheld blender or a blender/food processor.
  5. Add the cream, heat up the soup and add more salt and black pepper if needed. Serve.

Enjoy!

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