Chicken & Leek Soup get ya big pan out you need to make this delicious soup.

soba noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more affordable.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Homemade broth is healthier, while vegetable broth is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is less expensive.

chicken breasts

🥗Healthier: skinless chicken thighs

💰Cheaper: canned chicken

Skinless thighs are healthier and cheaper than fresh breasts.

Get out a big pan for the soup.

Take out 1 kg of chicken thighs.

Chop 1 large onion, 3 sticks of celery, and rinse 600 g of leeks.

Add the chopped onion, celery, and rinsed leeks to the big pan.

Place the chicken thighs on top of the vegetables in the pan.

Add 2 dried bay leaves and 1 bouquet garni to the pan.

Boil the kettle and cover the ingredients with water.

Put the lid on the pan and simmer until the chicken is tender and the vegetables are cooked.

Once cooked, take the chicken out and set it aside.

Remove the bouquet garni and bay leaves from the pan.

Blend the soup to your desired consistency, leaving some lumps if preferred.

Taste the soup to check the flavor.

Add 1 stock cube and 500 g of chopped potatoes to the soup.

Simmer until the potato is cooked through.

Once the chicken is cool enough, shred the meat from the bones.

Chop the chicken into pieces and add it back into the soup.

Stir in 1 tablespoon of dried parsley and 1 teaspoon of black pepper.

Add 150 ml of creme fraiche to the soup and stir until dissolved.

Taste the soup again to check for seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens