Today, we wanted to share something fresh from Scotland: Chicken and leek soup. It’s a soup that’s filling, and delightfully easy to make.
This soup is delightfully easy to make. For this recipe, we added in some additional wild rice instead of using a pasta, and we also added some mushrooms to really add a depth and complexity. For this recipe there’s no need for any stock: we’ll be making a quick stock without the hours of simmering involved. Keep reading below for this delicious soup…
Chicken and Leek Soup
(makes 7 servings)
- 4 tablespoons vegetable oil
- 3 medium leeks, washed and chopped to 2cm in length
- 3 medium carrots, peeled and coarsely chopped
- 1 stick of celery, washed and coarsely chopped
- 1 whole chicken (about 4lbs) breast removed and split. The remaining chicken is cut into 2″ pieces
- 1 medium onion, diced
- 2 quarts boiling water
- 3 bay leaves
- 1/2 cup wild rice, cooked according to package instructions
- 1/2oz dried shitake mushrooms
- 1/4lb domestic mushrooms
- 1/2 teaspoon dried thyme
- 1/4 cup minced fresh parsley leaves
- ground black pepper
- Heat the olive oil in a large soup kettle or Dutch oven. When the oil shimmers and starts to smoke, add the chicken breast halves. Saute until brown on both sides (about 5 minutes). Remove and set aside. Add the chopped onions to the kettle and saute until colored and softened slightly (2 to 3 minutes). Transfer to a medium bowl and set aside.
- Add half the chicken pieces (not the breasts) and saute until no longer pink (4 to 5 minutes). Transfer to the bowl with the onions. Saute the remaining chicken pieces. Return the onions and chicken pieces (not the breasts) to the kettle. Reduce heat to low, cover, and simmer until the chicken releases its juices (about 20 minutes). Increase the heat to high. Add boiling water along with the chicken breast halves, 2 teaspoons salt, and bay leaves. Return to a simmer, then cover and barely simmer until the chicken breasts are cooked and the broth is rich and flavorful (about 20 minutes). Remove 1 cup of broth and pour over the shitake mushrooms. Let them rehydrate for 30 minutes.
- remove the chicken breasts from the kettle and set aside. When cool enough to handle, remove the skin from the breasts, then remove the meat from the bones and shred into bite-size pieces. Discard the skin and bone. Strain the broth, then discard the bones. Skim the fat from the broth, reserving 2 tablespoons
- Return the soup kettle to medium-high heat. Add the reserved chicken fat. Add carrot, celery, and leek. Saute until softened (about 5 minutes). Add the fresh domestic mushrooms and continue to saute the vegetables until the mushrooms are softened (about 5 minutes). Drain and chop the dried mushrooms. Strain the soaking broth through a strainer lined with coffee filter to remove the grit.
- Add thyme, broth, chicken, strained mushroom soaking liquid, and chopped mushrooms to the pot. Simmer until vegetables are tender and flavors meld (10 to 15 minutes). Add the wild rice and cook until tender (about 5 minutes). Adjust the seasonings, stir in parsley, and serve.
Recipe adapted from Food.com