Leek and Chicken Soup
Leek and Chicken Soup could be just the gluten free recipe you've been looking for. This recipe serves 1. One portion of this dish contains approximately 29g of protein, 22g of fat, and a total of 733 calories. For $3.86 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. A mixture of salt and pepper, leeks, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather pricey main course for Autumn. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is outstanding. Chicken Leek Soup, Chicken, leek and potato soup, and Chicken, Corn & Leek Soup are very similar to this recipe.
Diets
Ingredients
carrot
1
chicken
2 fillet
chicken stock
2.5 cups
corn kernels
1 cup
leeks
2 medium
parsley
2 sprig
potato
0.5 pound
salt and pepper
1 serving
soy sauce
1 tablespoon
butter
1 tablespoon
Cooking in Steps
-
1Cut chicken into very small pieces and toss in a bowl with soy sauce.
soy sauce
whole chicken
bowl -
2Heat butter in a non stick fry pan and stir fry leeks for 2 minutes.
butter
leek
frying pan -
3Add carrot and stir fry for 1 minute.
carrot
-
4Add potato and chicken stock and season with salt and pepper. Bring to the boil and cook on medium heat for 15 minutes.Blend half the soup to a puree and return the pureed soup to the pan.
salt and pepper
chicken stock
potato
frying pan -
5Add corn kernels and simmer for 5 minutes.
corn kernels
-
6Add chicken pieces to hot soup and leave on gentle heat for 5 minutes without boiling it. Stir in parsley and serve.
chicken pieces
parsley
