Description
A variation of your Traditional Chicken Soup, this super-fast to make soup uses boneless chicken thighs and aromatic spices for a hearty addition to your Shabbat, Holiday and Passover meals. This is a great recipe for when you’re short on time. It takes minutes to make thanks to ready-made chicken stock and is incredibly fragrant. I often add more chicken and carrots to the soup. You can add your favorite additional vegetables too.
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 pound boneless, skinless chicken thighs (pargiyot), cut into bite-size pieces
- 4 cloves minced garlic
- 1 small onion, coarsely diced
- 2 large leeks, thinly sliced/chopped
- 1/2 pound carrots, sliced
- 4 cups chicken stock
- 2 cups water
- 1 tablespoon cracked or crushed rosemary
- 1 tablespoon dried thyme flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat one tablespoon olive oil in a stock pot over medium heat.
- Add the chicken, garlic, salt and pepper and stir frequently until the chicken is browned and thoroughly cooked, about 10 minutes.
- Remove the chicken from the pot and set aside.
- Add the second tablespoon of olive oil to the pot.
- Add the onion, leeks and carrots and cook about 5 minutes, stirring often.
- Reduce heat to medium low, add the flour and stir to coat the veggies.
- Add the stock and stir while it heats and thickens.
- Add the chicken and simmer for 10 minutes so the flavors blend.
- Add the herbs and simmer another few minutes.
- Prior to serving, check the flavor once more and add salt, pepper and extra herbs to your liking.
Equipment
Cuisinart Chef’s Classic Nonstick Hard-Anodized 8-Quart Stockpot with Lid,Black
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HexClad 8QT Hybrid Stock Pot with Lid
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Instant Pot Duo 7-in-1 Electric Pressure Cooker
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To reduce the sodium in this recipe you can reduce the added salt and/or use a lower sodium chicken broth.
Feel free to use a homemade chicken broth. I have a great recipe in my book “Shabbos Under Pressure – Cooking with Pressure = Pressure Free Cooking” 😉
To prepare the leeks
- Prepare the leeks by cutting off the roots and the very base of the stalk.
- Trim off the dark green top and pull off the tough outer leaves.
- Slice them lengthwise down the middle and rinse out any grit under running water.
- Once clean, chop as coarsely as you like.
- Rinse the chicken thighs and pat dry, then cut into bite-sized pieces.
You can add additional vegetables to the recipe according to your preference.
To make this recipe in an Electric Pressure Cooker/Instant Pot
- Set the pot to sauté/brown. Heat the oil in the pot. Add the chicken, garlic, salt and pepper and stir frequently until the chicken is browned and thoroughly cooked, about 10 minutes. Remove the chicken from the pot and set aside.
- Add a little more oil to the pot (if necessary). Add the onion, leeks and carrots and cook about 5 minutes, stirring often. Add the chicken stock, water, chicken, and herbs.
- Press the stop button. Secure the lid on the pot.
- Press the soup button, then start and allow the soup to cook for high pressure for 30 minutes. Allow the pressure to release naturally for 30 minutes, then manually release the pressure.
Nutrition
- Serving Size:
- Calories: 171
- Sugar: 6 g
- Sodium: 676.5 mg
- Fat: 7.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 15.6 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 28.1 mg
