Delia Chicken And Leek Soup Food

LEEK & POTATO SOUP

Steps:

• Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
• Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
• Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
• Meanwhile, peel the potatoes and cut them into 1cm cubes.
• Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
• Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
• Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)

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

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.

LEEK AND POTATO SOUP

Steps:

• Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
• Add the vegetable stock and bring to the boil. Season well and simmer for 10 minutes until the vegetables are tender.
• Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.

LEEK, ONION AND POTATO SOUP

Steps:

• Begin by trimming the leeks, discarding the tough outer layer. Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft - if you have the heat too high the milk in it may cause it to boil over. Now you can put the whole lot into a blender - leave it to cool a little first - and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.

CHICKEN AND LEEK POT PIE

Steps:

• First, pour the cider into a medium saucepan, along with the carrots, bay leaf, sprig of thyme and some salt and freshly milled black pepper. Bring to simmering point, then cover with a lid and simmer gently for 5 minutes. Now take the tough green ends off the leeks, then make a vertical split halfway down the centre of each leek, and run them under cold water to rid them of any hidden grit. Then slice them in half lengthways and chop into 1/2 inch (1 cm) slices. Add the chicken and leeks to the pan and simmer, covered, for a further 10 minutes. For the sauce, all you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 5 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. Next, drain the chicken and vegetables, reserving the liquid, but not the bay leaf and thyme. Now pour the liquid back into the pan, bring it to the boil and reduce to about 2 tablespoons. Meanwhile, skin the chicken and cut it into bite-sized strips. Pre-heat the oven to gas mark 6, 400F (200C). Now stir the cheese sauce into the cider, bring to a simmer, and stir the chicken, carrots and leeks into the sauce, before transferring the whole lot to the dish. Next, to make a lid, roll the pastry out thinly on a lightly floured surface. Cut out a 9 inch (23 cm) round, then roll out the trimmings and cut a 1/2 inch (1 cm) strip. Now dampen the edge of the dish with water and press the strip of pastry around the rim. Dampen the strip and carefully lift the pastry lid over the top. Press it firmly over the edge to get a good seal all round, then trim, using a knife. Finally, gather up the trimmings and re-roll them to cut into leaf shapes. Brush the surface of the pie with beaten egg, and arrange the leaves on top. Now, brush the leaves with beaten egg, sprinkle with Parmesan and bake on the baking sheet for 20 minutes.

CREAM OF CHICKEN & LEEK SOUP

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.

CHICKEN AND LEEK SOUP

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.

CHICKEN AND LEEK NOODLE SOUP

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.

CHICKEN, POTATO, AND LEEK SOUP

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.

CHICKEN, LEEK & GARLIC SOUP

Steps:

• Drizzle the garlic with 1 tbsp of the olive oil, wrap in foil and roast at 200C/400F/Gas 6 for 35 mins until they are soft.
• After 15 mins, add the leeks covering them with foil. After 10 more mins, uncover the leeks and roast for a further 10 mins.
• Allow to cool, then squeeze the garlic into a blender with the leeks and a third of the chicken, and blend with a third of the stock.
• Warm the remaining stock and chicken in a saucepan and then add the blended mixture and stir until smooth.
• Season with salt, pepper and lemon juice 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

CHICKEN, LEEK AND CHEDDAR BAKE RECIPE

Steps:

• To make this chicken breast recipe, heat the oil in a large, non-stick frying pan and fry the chicken for 5 mins. Add the leeks and fry for 10 mins, covered.
• Meanwhile, melt the butter in a small saucepan and stir in the flour. Cook for 1 min. Off the heat, gradually whisk in the milk then bring to the boil until thickened, stirring. Season and add half the cheese and stir until melted.
• Place the chicken in a heatproof serving dish and pour over the cheese sauce. Sprinkle over the remaining cheese and place under a preheated grill for 2-3 mins until golden and bubbling. Serve with a green salad.

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.