Simple Leek and Chicken Soup
By Jill Littlejohn
The key to this recipe is to use homemade chicken broth. Soup is the quintessential way to hydrate and add vegetables to your diet. An organic free-range chicken tastes the best, as do locally bought or grown organic vegetables and garnishes. Reserve 1 cup of chicken as well as chicken bones and/or carcass from a previous meal of roast or grilled chicken. This classic soup has many variations and is best served with a homemade crusty artisan bread to mop up the broth.
Serves 6 to 8
4 leeks
1 tablespoon unsalted butter
1 tablespoon olive oil
2 liters homemade chicken broth, see recipe below (or organic low sodium mixed with 1 cup water)
4 carrots, sliced
2 celery ribs, sliced
1 or 2 sprigs of thyme
Salt and pepper as needed
1 cup chicken, cubed
1 pound cooked noodles
slivered sorrel, chives or basil for garnish
Soak the leeks in water to remove any dirt. Slice widthwise across the stem to create circular ringlets (this makes a nicer and more interesting presentation in the soup).
In a Dutch oven, sauté leeks, white part only, in the butter and olive oil until tender.
Add broth, carrots, celery and thyme and bring to a boil then reduce heat to low and simmer until the vegetables are tender. Add chicken, salt and pepper, as needed. Remove the thyme sprigs.
Add noodles to individual bowls and top with thinly sliced sorrel, chives or basil.
Photo: Michael Piazza / Styling: Catrine Kelty
Chicken Broth
Makes approximately 8 cups
1 whole chicken or leftover bones/carcass (no skin)
4 carrots, coarsely chopped
2 celery ribs, coarsely chopped
4 garlic cloves
1 tablespoon whole peppercorns
1 bay leaf
enough water to cover
3 whole leeks, white part only, sliced
2 tablespoons olive oil
salt and pepper as needed
Put the chicken, carrots, celery, garlic, peppercorns and bay leaf into a Dutch oven or a soup pot. Cover with water and bring to a quick boil, uncovered. Turn down the heat to low and simmer until reduced to approximately 2 liters.
Strain and reserve the liquid in a bowl.
Sauté the leeks in the olive oil in the original soup pot or Dutch oven until golden brown.
Pour the reserved liquid in with the leeks. Season with salt and pepper as needed.
Cool completely and freeze or refrigerate.
These recipes appeared in the Fall 2010 issue.
