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Chicken, Leek & Potato Soup |
Tips: This makes a substantial main course soup in winter, served with fresh crusty bread.
If you prefer, you can use a store bought rotisserie chicken de-boned to save time. Enjoy!!
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Yield:4-6
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INGREDIENTS: |
| 3 lb |
chicken |
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| 1 |
small head of celery, trimmed |
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| 2 |
1- onion, coarsely chopped and 1- cut in half for stock pot |
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| 1 |
fresh bay leaf |
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a few fresh parsley stalks |
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a few fresh tarragon sprigs |
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| 5 cups |
cold water to make broth with vegetables and chicken |
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| 2 |
large leeks sliced |
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DIRECTIONS:
- Cut the breasts off the chicken and set aside. Chop the rest of the chicken carcass into pieces and place them into a large stockpot.
- Chop vegetables 4 outside stalks of celery, 2 whole carrots, and 1- onion cut in half. add vegetables to the stock pot. Tie together bay leaf, parsley and tarragon sprigs to make a bouquet garni and add to the stock pot.
- Pour in the cold water to cover the ingredients and bring to a boil. Reduce the heat and cover the pan with a lid, simmer for 1 1/2 hours.
- Remove the chicken from the pan using a slotted spoon. Cool, and de-bone meat and set aside.
- Strain the stock through a sieve (strainer), then return it to a clean stock pot and boil rapidly until liquid has reduced.
- Meanwhile, slice leeks and the remaining celery and carrots.
- Heat oil in a large heavy pan. Add the sliced leeks and celery, cover and cook over a low heat until the vegetables are softened but not browned. Add the potatoes,carrots, wine and 5 cups of chicken stock.
- Season with salt and black pepper, bring to the boil and reduce the heat. Simmer the soup for 15-20 minutes, or until the potatoes are cooked.
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