Wednesday, 21 May 2014

Chicken and leek soup

My poor hubby is sick and there is nothing better at curing a sick person then some nice hot chicken soup. I make this like a broth and love to eat it with hot freshly made rolls but you can also cook up some noodles and throw it in at the end for a different twist.


200g chicken chopped (any part will do but I like breast or thigh fillets)
2 litres chicken stock
2 cups water
2 carrots chopped
2 leeks sliced
1 onion chopped
4 garlic cloves chopped
2 tables spoons Worcestershire sauce
salt and pepper to taste 
splash of oil

  • In a large soup pan on a high heat throw in your oil, onions, garlic and chicken. Brown until ingredients start turning golden, stirring.
  • Place your stock and the extra water in the pan and bring to boil for 5 minutes. Using a ladle remove the top layer of the soup (the foamy bit)
  • Place your carrots and leeks into the soup and bring to boil
  • Reduce heat to low and let the mixture simmer for 1 hour
  • After one hour, put in the worcestershire sauce and salt and pepper as needed. Cook for 5 more minutes and remove from heat
Serve with warm bread or noodles. Also optional is a garnish of coriander and a squeeze of lemon

Enjoy xx

No comments:

Post a Comment