| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 399 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 21 g |
| Cholesterol | 55 mg |
| Sodium | 1138 mg |
Reviews
Delicious 🙂 Great recipe and fairly simple
It was wonderful follow the recipe unless you are low carb do what we did. Spiralize your zucchini and throw it in in the last two seconds it will be the best soup you’ve ever had very flavorful parsley adds a nice touch and the crusty bread with goat cheese was super
This was fantastic!!! I only had regular pasta, which worked fine. I also definitely didn’t have enough lemon zest, but it had nice lemon flavor (squeezed a little lemon juice). I also only had sherry & no parsley. Even with all the changes it was still great! Next time I will make it as written.
I LOVE THIS SOUP!!! I make it all the time and it’s my fav! For a lower carb option I omitted the noodles when I made it yesterday and I really don’t even miss them. I shred the chicken rather than chopping, so it fills the pot more and between that and the leeks you really don’t miss the pasta.
Yah, great flavors! Only addition was adding large chunks of carrots and celery to the leek mixture.
This is my favorite chicken soup ever… I make a huge batch and freeze… it’s awesome!
I might have a new favorite chicken soup! I was a little intimidated with the leeks, but once I watched the video which showed Rachael cleaning them, I think I will start using them more, they are so delicious. The wine also gives it a more complex flavor than regular ole chicken soup. I felt like I was back in Paris with the flavors. With toasted French bread smeared with goat cheese….close my eyes….back on the Champs de Elysses, almost! Thanks Rach!
I wanted a quick chicken soup because I wasn’t feeling well and this one looked interesting. Very good flavors, but doesn’t create a very rich broth (which I kinda expected from just reading the recipe. Still a richer broth would have been better. Worth remaking if you want a quick chix soup. I also wonder if I used thighs if that would make it richer?
Anyone reading this eval…IF you enjoy onions of various shapes and intensity…try this recipe. Flavor, texture and inexpensive cost…wonderful! Annie , Fremont , CA