French · Dinner
Chicken and Leek Soup
A French bistro soup built on chicken thigh gently poached with leek, carrot and celery in a butter-enriched chicken stock, finished with cream and fresh thyme. The leeks are sweated first for sweetness, the broth reduced for body, and the bowl topped with chives and black pepper.
$5
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
505Calories
41.3gProtein
32.6gFat
10.8gCarbs
4.9gSugar
1.5gFiber
1160mgSodium
263mgChol
17.1gSat Fat
890mgPotassium
90mgCalcium
2.6mgIron
0.7mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces, halve and slice the leek into half-moons, and dice the carrot and celery.
2
Sweat
Melt the butter in a medium saucepan over medium-low heat and sweat the leek, carrot, and celery for 6 minutes until the leek turns translucent.
3
Simmer
Add the chicken pieces, stock, and thyme sprig; bring to a gentle simmer over medium heat for 18 minutes until the chicken is cooked through.
4
Finish
Remove the thyme sprig, stir in the heavy cream, and simmer over low heat for 5 minutes. Season with salt and black pepper to taste.
5
Plate
Ladle the soup into a bowl, scatter the chives over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh
- 22 medium leek, white and light green parts
- 11 medium carrot, peeled
- 11 celery stalk
- 3 cups720ml chicken stock
- 4 tbsp56g butter
- 1/2 cup120ml heavy cream
- 2 sprig2 sprig fresh thyme
- 2 tsp2 tsp fresh chives
- salt, to taste
- black pepper, to taste
