Chicken Leek Soup
Tender chicken breast and fresh leeks simmer in a white wine broth with egg pasta and bright lemon zest.
Ingredients
- 4 large leeks
- 2 boneless skinless chicken breast halves, about 1 lb / 450 g
- 1 bay leaf fresh or dried
- 2 tablespoons extra-virgin olive oil 30 ml
- 4 garlic cloves chopped
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1 cup dry white wine 240 ml
- 4 cups chicken stock 946 ml
- 2 cups dry egg pasta such as broken fettuccine or tagliatelle, about 4 oz / 115 g
- 2 tablespoons chopped fresh thyme
- 2 teaspoons grated lemon zest
- 1/4 cup chopped fresh flat-leaf parsley 10 g
Instructions
- Trim the dark green tops and root ends off the leeks. Cut them in half lengthwise, then slice them into 1/2-inch (1.25 cm) thick pieces. Place the sliced leeks in a large bowl of cold water, swishing them around to remove any dirt. Lift the leeks out and dry them well in a salad spinner or on a clean kitchen towel.
- Place the chicken breasts and bay leaf in a small saucepan. Add enough water to barely cover the chicken. Bring the water to a boil over high heat.
- Reduce the heat to low, cover, and gently simmer for about 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken to a cutting board to cool, then dice it into bite-sized pieces. Strain and reserve the poaching liquid.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the cleaned leeks, chopped garlic, salt, and pepper. Stir well, cover the pot, and cook for 7 to 8 minutes until the leeks soften.
- Pour the white wine into the pot and cook for 1 minute to reduce slightly. Add the chicken stock and the reserved chicken poaching liquid. Bring the mixture to a boil.
- Reduce the heat to a simmer. Stir in the diced chicken, egg pasta, fresh thyme, and lemon zest. Cook at a gentle boil until the pasta is tender, following the package directions for timing.
- Remove the pot from the heat. Stir in the fresh parsley. Taste the soup and add more salt and pepper if needed before ladling into bowls.
Notes
Chicken must reach a safe internal temperature of 165°F (74°C) on a meat thermometer before you remove it from the poaching liquid.
Leeks hold a lot of sand between their layers. Always lift them out of the water rather than pouring the bowl into a strainer, so the dirt stays at the bottom.
You can use rotisserie chicken to save time. Skip the poaching step and use an extra 1 to 2 cups (240 to 470 ml) of chicken stock to make up for the missing poaching liquid.