Leeky chicken soup

Ingredients

• 1 boneless, skinless chicken breast, halved
• 1 large bay leaf, fresh or dried
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 large leeks, trimmed, washed and dried
• 3-4 cloves garlic, chopped
• 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.

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.

Questions

Photos of members who cooked this recipe