Chicken and Leek Soup

11 Nov

We eat a lot of soup, well made soup can be great; healthy, tasty, seaonal and easy to make. Using leftovers from a roast chicken this soup turned out to be a real winner, delicious and warming with a hint of Spanish luxury. I’ve also added rice to give it that extra carb power and make a substantial lunch. Perfect for a cold autumn day.

  • Chicken leftovers
  • olive oil
  • 1-2 litres home made chicken stock
  • 1-2 tbsp verdurette or 1 tsp of celery salt
  • 2-3 large leeks
  • 1/2 cup rice
  • pinch of saffron and/or paella mix
  • flatleaf parsley
Clean and slice the leeks. Pick over the chicken and chop the meat. Put a tiny bit of olive oil in a large soup pot add the sliced leeks with a pinch of cracked black pepper and a pinch of sea salt. Sweat the leeks slowly then add the rice, stir to coat, add the stock, verdurette or celery salt saffron or paella spice mix and chicken. Cover and simmer for 20 minutes or until the rice is cooked.
Cooks Note Paella is very popular in the south of France and ready ground spice blends are available everywhere.

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