Leek and chicken soup

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Leek and chicken soup

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes

What could be better on a cold winter day but a delicious hot and tasty soup.

Very often you cook a chicken and the left-over sit in the fridge until spoiled. Well here’s a great way to fully use this great meat.

Note: For a vegetarian version, you can easily replace the chicken with an equivalent amount of pre-cooked chickpeas, beans or lentils.

Chicken and leek soup

Ingredients:
Leek – [2 cups]  (500 ml.)
Potatoes – [2]
Celery (branch)  – [1]
Onion (medium) – [1]
Garlic cloves – [1]
Cooked Chicken – [1 1/2 cup]  (375 ml.)
Oregano – [1/2 teaspoon]  (3 ml.)
Powdered Basil – [1/2 teaspoon]  (3 ml.)
RAS EL HANOUT spices mix – [1/4 teaspoon]  (1 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Chicken broth  – [1 cup]  (250 ml.)
Water – [3 cups]  (750 ml.)
Salt & Pepper to taste – []

Steps:
1- Cut the leeks into slices.
2- Mince the onion, celery and garlic.
3- Peel and cut the potatoes into small cubes.
4- In a large saucepan, sweat the onion, celery and leeks in oil for 5 minutes.
5- Add the garlic, diced potatoes, herbs and spices. Stir.
6- Add the broth and water.
7- Bring to a boil then reduce heat to simmer for 20 minutes.
8- Process in a blender to puree.
9- Pour into saucepan and heat slowly back to simmer.
10- Taste and adjust seasoning. If the puree is too thick, add a little water.
11- Add the cooked chicken pieces and simmer 2 minutes to warm.