LEEKY CHICKEN SOUP
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
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 APPLE SOUP
This is classic chicken noodle soup with a twist. It's easy to make and you use a precooked chicken.
Provided by Tom Simbron
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf together in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until vegetables are soft, about 30 minutes.
- Stir orzo into broth mixture. Cook, stirring occasionally, until orzo is cooked through but firm to the bite, about 11 minutes.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 70.4 g, Cholesterol 65.1 mg, Fat 11.4 g, Fiber 4.5 g, Protein 31.2 g, SaturatedFat 3.3 g, Sodium 1859.1 mg, Sugar 10.4 g
CHICKEN, LEEK AND APPLE STEW
Provided by Food Network Kitchen
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
- 2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
- 3. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately.
Nutrition Facts : Calories 867, Fat 34 grams, SaturatedFat 15.5 grams, Cholesterol 246 milligrams, Sodium 904 milligrams, Carbohydrate 96 grams, Fiber 6.5 grams, Protein 45 grams
CHICKEN SOUP W/ APPLES AND LEEKS
Make and share this Chicken Soup W/ Apples And Leeks recipe from Food.com.
Provided by Mr. Bill in TN
Categories Apple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken with salt and pepper.
- Melt the butter over medium heat in a saute pan just large enough to hold the chicken.
- Add the chicken, skin side down, and cook for about eight minutes over medium heat.
- If the butter in the pan starts to brown, lower the heat slightly.
- Turn the chicken and light saute in the same way for five minutes more.
- Remove the chicken from the pan and place it in a bowl.
- If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter.
- Add the leeks and cook them for 10 minutes over medium heat.
- Stir the leeks every couple of minutes.
- They should be soft but not brown.
- Put the chicken back in the pan with the leeks.
- Add the apples, apple juice, vinegar and broth.
- Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top.
- Cover the pot and simmer the chicken very gently for 10-15 minutes , until it is completely cooked.
- Remove the chicken and let it cool.
- Remove and discard the skin and pull the meat away from the bones.
- Cut the meat into half inch chunks.
- Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan.
- Add the Calvados and the heavy cream.
- Bring to a simmer and season to taste with salt and pepper.
- Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls.
- Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples.
- The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial.
- This soup is also delicious with curry, which can be added by gently cooking a tb of curry powder in a tb of butter and stirring it into the soup shortly before serving.
Nutrition Facts : Calories 515.4, Fat 32.1, SaturatedFat 11.6, Cholesterol 145.8, Sodium 297.5, Carbohydrate 22.3, Fiber 1.9, Sugar 12.9, Protein 32.8
COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)
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
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 NOODLE SOUP WITH APPLES
This is a wonderful and easy soup to make with a unique flavor of apples. Once you have everything prepped and ready, it comes together in a snap! Note: Calvados is a dry apple brandy made in the Normandy region of France.
Provided by 2Bleu
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
- Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
- Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
- Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.
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- Prepare the leeks: cut out the white and light green section of the leek, discarding the bottom stem end and the top green part (or reserving for another use). Cut each section in half from top to bottom, then cut in to 1 1/2-inch long pieces. Place in a strainer and rinse well under cold water, tossing to loosen and clean. Set aside to drain.
- Quarter and core the apple, then slice in to thin slices. Heat 1 Tbsp. butter in skillet over medium heat. Add apple slices and stir to coat. Increase heat slightly and saute until golden. Remove to a plate.
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