Healthy Chicken And Leek Soup Recipes

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CREAM OF CHICKEN & LEEK SOUP



Cream of Chicken & Leek Soup image

The original recipe came from Super Food Ideas Magazine Aug 2005. I have changed it a little to suit our tastes. This is also lovely left unprocessed.

Provided by Ninna

Categories     Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 -2 leek, halved & washed (cut into short thin strips)
2 stalks celery, thinly sliced
2 carrots, peeled and diced
1/4 cup butter
1/3 cup plain flour
1/3 cup evaporated skim milk (can be substituted) or 1/3 cup cream (can be substituted)
6 -8 cups chicken stock
2 -3 cups cooked chicken, chopped
1/4 cup flat leaf parsley, finely chopped

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
  • Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
  • Return to heat and stir until mixture comes to the boil.
  • Return vegetables to saucepan.
  • Using a stick blender process until thick and creamy - or use a food processor.
  • Return to heat and add chicken and parsley heat through and serve.

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)



Cock-a-Leekie (Chicken and Leek Soup) image

Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.

Provided by Molly53

Categories     Poultry

Time 1h

Yield 7 serving(s)

Number Of Ingredients 10

2 1/2 lbs frying chickens, cut up
4 cups water
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup barley
2 teaspoons chicken bouillon
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups leeks, with tops (sliced and cleaned very well)

Steps:

  • Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
  • Reduce heat, cover and simmer 30 minutes.
  • Add leeks.
  • Bring back to a boil; reduce heat.
  • Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
  • Remove chicken from broth and cool slightly; remove chicken from bones and skin.
  • Skim fat from both and remove bay leaf.
  • Cut chicken into 1 inch pieces and return to broth.
  • Heat about 5 minutes; serve.

LEEKY CHICKEN SOUP



Leeky Chicken Soup image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 large leeks, trimmed, washed, and dried
2 boneless skinless chicken breast halves
1 large bay leaf, fresh or dried
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated lemon zest
1/4 cup fresh flat-leaf parsley, chopped
Crusty baguette, sliced
Soft cheese such as goat cheese, Robiola, Camembert or Boursin

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.

HEARTY CHICKEN & LEEK SOUP



Hearty Chicken & Leek Soup image

Flavoursome and hearty soup, great for an autumn/winter's evening supper. Serve with warm crusty bread or garlic bread.

Provided by nicola.keeble

Time 55m

Yield Serves 3

Number Of Ingredients 0

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

CHICKEN, POTATO, AND LEEK SOUP



Chicken, Potato, and Leek Soup image

This chicken, potato, and leek soup is my favorite soup. Very comforting.

Provided by georgia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

1 (2 pound) fryer chicken
3 cups water
2 (14.5 ounce) cans chicken broth
1 tablespoon salted butter
3 large leeks, sliced
1 quart heavy cream
2 large potatoes, peeled and diced
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 27.8 g, Cholesterol 199.8 mg, Fat 53.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 30.4 g, Sodium 557.7 mg, Sugar 3.5 g

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



Cock-a-Leekie Soup (Scottish Chicken and Leek Soup) image

Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.

Provided by Melissa Clark

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
3 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 large leeks, cleaned, greens and whites separated
3 medium carrots, peeled (reserve peels), cut into 1/4-inch-thick coins
2 celery stalks, thinly sliced (reserve any leaves)
1 head garlic, halved crosswise
1 bunch parsley, stems and leaves separated
3 to 5 fresh thyme sprigs
1 fresh or dried bay leaf
1 star anise or clove
1 teaspoon whole black peppercorns
2 tablespoons unsalted butter
1/2 cup pearl barley
1/2 cup chopped pitted prunes

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.

CREAMY CHICKEN, LEEK, AND WILD RICE SOUP



Creamy Chicken, Leek, and Wild Rice Soup image

This soup won me 1st prize at our annual soup-off. It is a creamy blend of a leek broth with seasoned chicken and wild rice blend. Served with bread, it is a meal.

Provided by Val-Flowers

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12

4 cups chicken stock
2 cups water
1 (14.5 ounce) can chicken broth
2 (1.8 ounce) packages dry leek soup mix
1 cup diced carrots
2 stalks celery, diced
2 cups shredded cooked chicken
1 (6 ounce) package long grain and wild rice mix
8 ounces half-and-half
1 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Steps:

  • Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
  • Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
  • Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 39.6 g, Cholesterol 69 mg, Fat 17 g, Fiber 2 g, Protein 19 g, SaturatedFat 7.9 g, Sodium 2421.2 mg, Sugar 3.3 g

CHICKEN SOUP WITH LEEKS AND LEMON



Chicken Soup With Leeks and Lemon image

This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce. You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, soups and stews, appetizer, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

2 quarts chicken or turkey stock, preferably homemade
1 pound leeks, white and light green parts only, cleaned and sliced thin
2/3 cup rice or coarse bulgur (to taste)
4 large eggs, at room temperature
Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
Salt to taste
Freshly ground pepper
Chopped fresh parsley or dill for garnish

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.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1082 milligrams, Sugar 9 grams, TransFat 0 grams

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