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Chicken Leek Soup

By: Sharon Matten January 06, 2022
Rating
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Servings: 1

Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 4 cloves minced garlic
  • 1/4 - 1 teaspoon salt, to taste
  • 1 small onion, coarsely diced
  • 2 large leeks
  • 1/2 pound carrots, sliced
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 1 tablespoon parsley flakes
  • 1 teaspoon cracked rosemary
  • 1 tablespoon thyme

Instructions

  1. Prepare the leeks by cutting off the roots and the very base of the stalk.
  2. Trim off the dark green top and pull off the tough outer leaves.
  3. Slice them lengthwise down the middle and rinse out any grit under running water.
  4. Once clean, chop as coarsely as you like.
  5. Rinse the chicken thighs and pat dry, then cut into bite-sized pieces.
  6. Heat the olive oil in a stock pot over medium heat.
  7. Add the chicken, garlic, salt and pepper and stir frequently until the chicken is browned and thoroughly cooked, about 10 minutes.
  8. Remove the chicken from the pot and set aside.
  9. Add a little more oil to the pot (if necessary).
  10. Add the onion, leeks and carrots and cook about 5 minutes, stirring often.
  11. Reduce heat to medium low, add the flour and stir to coat the veggies.
  12. Add the stock and stir while it heats and thickens.
  13. Add the chicken and simmer for 10 minutes so the flavors blend.
  14. Add the herbs and simmer another few minutes.
  15. Prior to serving, check the flavor once more and add salt, pepper and extra herbs to your liking.

Tips

Note

  • This is a great recipe for when you are short on time before Shabbat. It takes minutes to make thanks to ready-made chicken stock, and it’s incredibly fragrant. You can always use more chicken in this recipe if you like. I also added more carrots, and you can add you favorite additional vegetables too. I used 4 cups of low-sodium chicken stock and 2 cups of water instead of 6 cups of stock to reduce the sodium content of the soup.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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