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 SPINACH AND LEEK SOUP.
Steps:
- Heat olive oil in a large saucepan. Add onion leek and carrots. Season with salt. Cover and cook until tender. Add garlic, tarragon, bay leaves and chicken. Cook 3 mins. Add the stock, season and simmer for 8 mins or until the chicken is cooked through. Add spinach and stir to wilt. To Serve: Ladle into bowls. Top with shaved parmesan, lemon zest, a drizzle of olive oil and a grind of pepper.
SPINACH CHICKEN SOUP
Provided by Food Network
Yield 2 servings
Number Of Ingredients 9
Steps:
- Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
- When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
- Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.
POTATO, LEEK, AND SPINACH SOUP
I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.
Provided by ShelleyQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
- Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
- Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
- Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g
CHICKEN, POTATO, AND LEEK SOUP
Make and share this Chicken, Potato, and Leek Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes.
- Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
- Add the chicken to the fat, skin side down.
- Cook until the skin is deeply browned, about 4 minutes.
- Turn and cook the other side until lightly browned, about 2 minutes; transfer to a plate.
- Pour off any fat in the saucepan.
- Add the butter to the saucepan and return to medium heat.
- Add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes.
- Stir in the stock with the potato and thyme.
- Return the chicken to the saucepan and bring to a boil.
- Decrease heat to medium-low; simmer until the chicken is cooked through and the potato is tender, about 25 minutes.
- Transfer the chicken to the cutting board; remove the skin and bones and coarsely chop the meat; set aside.
- Add the cream to the soup and heat until piping hot, but do not boil.
- Season with salt and pepper to taste.
- In batches, puree the soup in a blender and return to the saucepan.
- Serve hot, topping each serving with some of the chicken and bacon.
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. From All Recipes.
Provided by CaliforniaJan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
- This makes a thick soup. Add additional broth if you prefer a thinner consistency.
Nutrition Facts : Calories 142.9, Fat 2.3, SaturatedFat 0.3, Sodium 815.5, Carbohydrate 23.9, Fiber 7.1, Sugar 4.1, Protein 7.6
SPINACH-LEEK CREAM SOUP
I love spinach cream and this recipe has leek in it. From Ricardo. ETA : I made it on August 27, 2011. I didn't use celery salt. I used a bag of near 170 g of spinach. After I pureed it, I tasted it and liked it that way without anything else. My son that is very picky liked this soup. I was kind of surprised. After he tasted it, he wanted a bowl.
Provided by Boomette
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
- Add spinach and keep cooking 1 minute.
- In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.
Nutrition Facts : Calories 226.5, Fat 9.9, SaturatedFat 1.8, Cholesterol 7.2, Sodium 376.2, Carbohydrate 26.3, Fiber 2.7, Sugar 5.4, Protein 8.8
FENNEL, LEEK AND SPINACH SOUP
Categories Soup/Stew Blender Vegetable Passover High Fiber Wheat/Gluten-Free Fennel Leek Spinach Kosher Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
- Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
CHICKEN AND LEEK SOUP
This chicken and leek soup recipe is also known as cock-a-leekie soup in the Scottish kitchen, but whatever you want to call it, it is a delicious, filling soup and very easy to make.
Provided by cwhiteside
Categories Clear Soup
Time 2h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large stock or soup pan. Add all the vegetables and brown over a medium-high heat for 5 minutes stirring constantly.
- Add the chicken to the pot and enough water to more than cover. Add the bay leaf. Add 6 leek.
- Cover the pot and simmer gently for 1- 1 ½ hours or until the chicken is falling off the bone Remove the chicken and reserve.
- Continue cooking the broth for 20 minutes to intensify the flavour. Season with salt and pepper.
- Shred some of the reserved chicken meat and add to the finished soup.
- Note: The reserved chicken can also be served as a separate course with boiled potatoes and other fresh vegetables.
Nutrition Facts : Calories 943.5, Fat 67.1, SaturatedFat 17, Cholesterol 243.8, Sodium 293.4, Carbohydrate 23.6, Fiber 3.9, Sugar 7.6, Protein 59.8
LEEK &SPINACH SOUP
very easy to make and tasted great
Provided by jul34es
Time 55m
Yield Serves 6
Number Of Ingredients 13
Steps:
- chop the onion and celery.heat the oil and butter in a large saucepan set over a low to medium heat.add the onion,celery and garlic.cover and cook over a low heat for 5 minutes.
- add the leeks to the pan and continue to cook for a further 5 minutes,do not allow to brown.peel the potatoes,cut into chunks and add to the pan with the bay leaf and stock.bring to the boil,then simmer for 30 minutes or until the vegetables are tender.
- remove the bay leaf and blend the soup until smooth.aqdd the spinach and blend again until smooth.taste and season.
- add a dollop of creme fraiche and some chopped chives.
POTATO, SPINACH, AND LEEK SOUP
I came up with this soup recipe when I got potatoes, leeks, and spinach in my CSA box and didn't know what to do with them. It turned out delicious and is perfect for fall vegetables.
Provided by lawgirl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
- Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 27.4 g, Cholesterol 6.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 880.1 mg, Sugar 7.2 g
HEARTY CHICKEN & LEEK SOUP
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 AND LEEK NOODLE SOUP
A recipe I threw together with ingredients I had on hand and it turned out so well I wanted to share. Serve with the options of fresh shaved Parmesan cheese, fresh lemon zest and a squeeze of fresh lemon juice per bowl.
Provided by Chef Petunia
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 1. In a Dutch oven, heat the olive oil over medium heat. Add the leeks, celery, carrots, bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 20 minutes.
- 2. Add the chicken broth and bring to a boil, about 3 minutes. Add in chicken and beans and remove the bay leaf.
- 3. Stir in the parsley, spinach and broken pasta pieces. Cook till pasta is done.
- **Optional: serve with shaved parmesan cheese and/or some lemon zest and a squirt of fresh lemon juice in each bowl.
Nutrition Facts : Calories 443.9, Fat 16.8, SaturatedFat 3.9, Cholesterol 113.5, Sodium 1154.9, Carbohydrate 22.5, Fiber 6.8, Sugar 5.7, Protein 48.8
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
Provided by BETH4KIDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g
CHICKEN, POTATO, AND LEEK SOUP
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
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
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CHICKEN, LEEKS AND SPINACH IN A CREAMY WINE SAUCE
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4.2/5 (5)Total Time 50 minsCategory EntreeCalories 479 per serving
- Dry the chicken well and season both sides generously with salt and pepper. Pre-heat a large, heavy skillet on a medium-high flame and then add olive oil. Add the chicken in a single layer, (skin-side down, if skin-on) and cook until deep golden brown, about 5-7 minutes. Flip and lightly brown the other side, about 5 minutes. Remove chicken to a plate and set aside.
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