Ontario Chicken & Leek Soup|Cooking with Cori | Rogers tv
Recipes in this Video
Ontario Chicken & Leek Soup reflects the heartiness of Canadian cuisine, often made during colder months to warm the soul. This dish showcases local ingredients like leeks and chicken, which are staples in many Canadian households. It's a comforting meal often enjoyed during family gatherings and is perfect for meal prep, as it tastes even better the next day. While traditional recipes may vary, this soup has found its way into kitchens across Canada, adapting to individual tastes and ingredient availability.
Ingredients
- ●chicken thighs
- ●leeks
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●chicken broth
- ●thyme
- ●bay leaves
- ●salt
- ●black pepper
- ●olive oil
- ●potatoes
- ●parsley
- ●lemon juice
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped leeks, carrots, celery, and onion; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook for 1 minute until fragrant.
- 4Add chicken thighs to the pot and cook until browned on all sides, about 5 minutes.
- 5Pour in chicken broth and bring to a boil.
- 6Add thyme, bay leaves, salt, and pepper; reduce heat to low and simmer for 30 minutes.
- 7Remove chicken thighs, shred the meat, and discard bones and skin.
- 8Return shredded chicken to the pot along with diced potatoes.
- 9Simmer until potatoes are tender, about 15 minutes.
- 10Stir in chopped parsley and lemon juice before serving.
Ingredient Alternatives
chicken thighs
Healthier: skinless chicken breasts
Cheaper: chicken drumsticks
Skinless breasts are lower in fat, while drumsticks are more economical.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup cream cheese, softened
- ●1/2 cup sour cream
- ●1 cup shredded cheddar cheese
- ●1/2 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●4 large flour tortillas
Instructions
- 1In a mixing bowl, combine the softened cream cheese and sour cream until smooth.
- 2Add the shredded cheddar cheese, chopped green onions, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined.
- 3Lay one tortilla flat on a clean surface.
- 4Spread a generous layer of the cheese mixture over the tortilla, leaving a small border around the edges.
- 5Starting from one end, carefully roll the tortilla tightly into a log shape.
- 6Repeat the process with the remaining tortillas and cheese mixture.
- 7Once all tortillas are rolled, wrap them in plastic wrap and refrigerate for at least 1 hour to firm up.
- 8After chilling, remove the plastic wrap and slice each roll into 1-inch pinwheels.
- 9Arrange the pinwheels on a serving platter and serve immediately or refrigerate until ready to serve.
Equipment
Ingredients
- ●1 lb carrots, peeled and cut into sticks
- ●1 lb parsnips, peeled and cut into sticks
- ●1/4 cup maple syrup
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp ground cinnamon
- ●1/4 tsp nutmeg
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the carrots and parsnips.
- 3Drizzle the olive oil and maple syrup over the vegetables.
- 4Sprinkle with salt, black pepper, cinnamon, and nutmeg. Toss to coat evenly.
- 5Spread the vegetables in a single layer on a baking sheet.
- 6Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- 7Remove from the oven and let cool slightly.
- 8Transfer to a serving dish and garnish with fresh parsley before serving.
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