Chicken Mushroom Soup With Leeks Recipes

ROASTED MUSHROOM LEEK AND CHICKEN SOUP

Steps:

• Remove the bottom and the green tops from the leeks and then cut in half lengthways. Wash very well making sure to lift the separate layers to remove all the dirt.
• Now place the chicken, leeks, mushrooms, and garlic in groups on a large baking sheet.
• Drizzle with some oil, sprinkle with coriander, salt and pepper and then bake in a preheated 350° F oven until the chicken is cooked all the way through. You can use boneless thighs if you prefer, but bone-in will be more flavourful.
• Remove from the oven and let cool a little. Once you can safely handle the ingredients, shred the chicken (discard the bone), chop the leek and then add everything to a large pot with the broth, soy, lemon juice and basil.
• Bring to a simmer and you will be ready to serve this delicious and simple broth soup.

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.

CREAMY CHICKEN, MUSHROOM AND LEEK SOUP

Steps:

• Place the chicken in a large pot. Add the water, stock powder, carrot, celery, onion and bay leaves. Cover and bring to the boil, then simmer gently for 30 minutes. Remove chicken from the stock and allow to cool. Strain the stock and discard the veggies. Set aside. When chicken is cooler, remove skin and bones and shred into small pieces.In a medium pot, heat the butter and sauté the leeks until soft and glossy, then add the mushrooms and cook until softened and fragrant. Stir in the flour until veggies are well coated, then add 1.5L chicken stock, heat through and continue stirring until it starts to thicken. Add the shredded chicken and cream and heat through for 15 minutes to allow all the flavours to combine. Add some parsley and season to taste. Serve with fresh crusty bread. Reprinted with permission of Bits of Carey. To see morerecipes, click here.

CHICKEN, MUSHROOM & LEEK SOUP

Steps:

• Place the cauliflower florets in a large pot with enough chicken stock to cover the florets (approximately 1 1/2 cups but you may need up to 2 cups). Leave the cauliflower to cook on medium high heat for approximately 8 minutes until the florets are tender and easily pierced with a fork.
• Once the cauliflower is tender, transfer the florets plus any excess liquid from the pot to a blender along with the remaining chicken stock and 1 cup almond milk and blender until smooth. Set aside
• Heat the olive oil on medium high heat in the pot and add in the bacon/pancetta. Cook for 2 minutes before adding in the diced onion and garlic. Leave everything to cook for a few minutes until the onion begins to soften and the bacon is crisp.
• Next add the chopped mushrooms, leeks, thyme, salt and pepper to the pot. Leave to cook for 5 minutes until the mushrooms have softened.
• Add the cooked chicken, bay leaves and cauliflower puree to the pot, stir to ensure everything is well mixed and then leave to simmer on medium low heat for 10 minutes. Depending on the soup consistency you prefer, feel free to add more chicken stock to the soup to thin it out.
• Taste the soup and adjust the seasoning as desired. Ladle into bowls and garnish with fresh chopped parsley.

CHICKEN MUSHROOM SOUP WITH LEEKS

Steps:

• In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.

CHICKEN MUSHROOM BARLEY SOUP

Steps:

• Mince garlic; slice leek longways then chop.
• Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
• Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
• Add white wine and stir gently for one minute.
• Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
• Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
• Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
• Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

CHICKEN, LEEK, AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
• Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
• Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

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

MUSHROOM AND LEEK SOUP

Steps:

• In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
• Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
• Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
• Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO

Steps:

• Preheat oven to 400°F.
• Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
• Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
• Remove from heat; sprinkle with half the thyme, salt, and pepper.
• Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
• Fill pocket with 2-3 tablespoons of the mushroom mixture.
• Season chicken with the remaining thyme, salt, and pepper.
• Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
• Brown chicken on both sides.
• Transfer skillet to the oven and roast for 10 minutes or until cooked through.
• Serve with the remaining mushroom-leek mixture.

CHICKEN, LEEK & MUSHROOM PIES

Steps:

• Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
• Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.