Chicken Leek Garlic Soup Recipes

HEARTY CHICKEN & LEEK SOUP

Steps:

• Warm oven to 200C
• Slice top of the garlic bulb and place in a foil envelope. Drizzle with little olive oil and bit of salt & pepper. Close foil and place in warm oven. Cook for about 35 minutes. Once cooked set aside to cool slightly and then squeeze out the garlic from the bulbs.
• While the garlic is cooking, prepare your chicken breasts (keep whole) in an oven proof dish with little olive oil and seasoning. Cook for about 15-20 minutes depending on their size (you want them so just cooked; nice and tender with no browning). Remove from oven and let meat rest. Slice chicken or break up with fingers so the pieces of chicken are to your own preference.
• Place the two stock pots into a jug and add 900ml of boiling water. After about 5 minutes give a good stir with a fork so the stock pot has blended with the water to leave a nice vegetable stock.
• With the leeks, you want to cut off the dark green part and discard. You should be left with the white and light green part of the leek. Cut the ends and slice down the centre long ways. Keep the two halves together and then slice in the other direction. Place in a collender, break leeks up and wash.
• Lightly warm a deep wide saucepan with little olive oil and add the sliced leeks. Stir for a few minutes over a medium heat.
• Go back to your stock and give another stir. Then pour about 200-250ml of stock in with the leeks so they are just covered (this will depend on the size pan you are using). Simmer for about 5-7 minutes until leeks are soft.
• Once items are cooked accordingly, you are ready to build your soup. Place in a blender, two thirds of the leeks in stock, roasted garlic, about one third of the cooked chicken and about 500ml of stock. Blend until smooth (if needed add more stock accordingly).
• Add the blended mixture back into your saucepan with the remaining leeks and rest of the chicken. Warm through. According to your preference of thickness, add the remaining stock.
• Sqeeze the juice of half the lemon into the soup, add the tarragon (if using) and stir.
• Taste and add more seasoning according to your own preference. (Hopefully you should not require any further salt because the knorr stock pots have plenty of flavour)
• Pour into bowls and serve with warm crusty bread

LEEKY CHICKEN SOUP

Steps:

• Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
• Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
• Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
• Spread the crusty bread slices with soft cheese and serve with the soup.

CHICKEN, LEEK & GARLIC SOUP

Steps:

• Drizzle the garlic with 1 tbsp of the olive oil, wrap in foil and roast at 200C/400F/Gas 6 for 35 mins until they are soft.
• After 15 mins, add the leeks covering them with foil. After 10 more mins, uncover the leeks and roast for a further 10 mins.
• Allow to cool, then squeeze the garlic into a blender with the leeks and a third of the chicken, and blend with a third of the stock.
• Warm the remaining stock and chicken in a saucepan and then add the blended mixture and stir until smooth.
• Season with salt, pepper and lemon juice and serve.

CHICKEN GARLIC GINGER HEALING SOUP

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)

Steps:

• Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
• Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
• Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
• While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
• When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
• Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there's room).
• Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
• While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
• Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.

CHICKEN SOUP WITH LEEKS AND LEMON

Steps:

• Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
• Beat together the eggs and lemon juice until frothy in a medium bowl.
• Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.

ROASTED GARLIC AND LEEK SOUP

Steps:

• Preheat oven to 350°F.
• Cut off top 1/4 inch of each garlic head.
• Place garlic heads in small shallow baking dish.
• Drizzle oil over.
• Season with salt and pepper.
• Bake until golden, about 1 hour.
• Cool slightly.
• Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.
• Chop garlic.
• Melt butter in heavy large saucepan over medium heat.
• Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.
• Reduce heat to low.
• Add flour and cook 5 minutes, stirring occasionally.
• Stir in hot stock and Sherry.
• Simmer 20 minutes, stirring occasionally.
• Cool slightly.
• Puree soup in batches in blender or processor.
• Return soup to saucepan.
• Add cream and simmer until thickened, about 10 minutes.
• Meanwhile.
• Heat olive oil then quickly saute garlic slices till crisp and tan.
• Add lemon juice to taste.
• Season with salt and white pepper.
• Ladle into bowls.
• Garnish with fried garlic slices and minced chives.

CHICKEN, POTATO, AND LEEK SOUP

Steps:

• Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken and allow to cool. Strain stock and set aside.
• Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
• Meanwhile debone the chicken and dice the meat.
• Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.