- Leeky chicken soup
Leeky chicken soup
Ingredients
Number of serving: 4
1 boneless, skinless
chicken breast, halved
4 large
leeks, trimmed, washed and dried
Salt and pepper
1 cup dry white wine
4 cups chicken stock (32 ounces)
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons fresh thyme leaves, chopped
2 teaspoons grated lemon zest
1/4 cup flat leaf parsley, chopped
Crusty baguette, sliced
Soft cheese, such as goat cheese, robiola, Camembert or Boursin
Preparation
- Place the chicken and bay leaf in a small pan and add water to almost cover.
- Place over high heat, bring to a boil, reduce to a simmer and poach the chicken until cooked through, about 10 minutes.
- Meanwhile, heat the EVOO in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, then stir, cover and cook for 7-8 minutes.
- Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer.
- Remove the chicken from the poaching liquid and dice, then stir into the stock. Strain the poaching liquid and add it to the soup.
- Add the egg pasta, thyme and lemon zest. Cook at a low boil until the pasta is tender.
- Stir in the parsley and adjust the salt and pepper.
- Serve with crusty bread spread with soft cheese.
Photos
Observations:
Cook's Note: To clean leeks, chop them first and then wash them. Trim the tough tops and root ends, halve them lengthwise, then slice them 1 2-inch thick. Fill a large bowl or sink with water, add the leeks and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry in a salad spinner or on a clean kitchen towel.
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