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Leek Chicken Soup (FM)
Recipes | January 01, 2016
*Yields 2 portions
Ingredients:
2 large leeks
2 eggs (whisked)
3 cups water
1 cup chicken bouillon (I use Better Than Bouillon – Low sodium)
1 cup cooked chicken breast
1 tbsp fresh parsley chopped
Splash of heavy cream (you can use coconut cream)
Salt & Pepper to taste
Instructions:
- Cut the leeks in half length wise and then cut each halve one more time length wise. Then cut each quarter of the leek into small 1/2 inch pieces.
- Transfer the leek into a medium size pot and fill up with water. There should be about twice as much water than leek.
- Add the cup of chicken bouillon.
- Let the leek cook for about 15 minutes over medium heat and covered with lid.
- Turn the heat down to low and slowly pour the whisked eggs into the pot stirring properly to allow the egg to spread.
- Add the splash of cream, fresh chopped parsley, shredded or cubed cooked chicken breast and salt & pepper to taste.
Macros:
Per Serving (2)
433.2 calories
23.1g fat (208.35 cal)
5.8g carb
5.1g net carb
48.1g protein
(48% fat)
Private Member |
ellijay, ga, united states
GASP!!! I ADORE Leeks!!! Looks so tasty! I’ll have to boil up some chicken for other recipes to have the broth handy for this! Yum!!
Private Member |
Just bought everything to make this tonight! Looks delicious!!
Private Member |
I was at the store to purchase the ingredients for this and then decided it sounds an awful lot like the Thai Tom Kha Gai soup, so I purchased some lemongrass and shitake mushrooms. Here’s what I did instead:
I browned chicken tenders in butter/olive oil mix until browned
Remove the chicken
Add leeks and lemongrass and sautee until tender
Deglaze the pan with 1 c chicken broth and scrape up brown bits
Added 1 more c chicken broth + 2 cups water
Brought to boil then simmered until leeks were tender
Tempered & added egg
Added mushrooms
Added 1 tsp fish sauce
Added 1 tsp garlic-chili paste
And YUM!
My chicken broth was left over from my FAVORITE recipe for Chipotle-Chicken tacos. You boil chicken thighs (bone/skin on) for a half hour with spices in 4-6c water for 30 minutes. You shred the chicken, sautee up an onion and add cumin and a can of chipotle chilis and the adobo sauce and then mix in the chicken and 1/2 c broth…you then have 2-3 cups of amazing broth left over plus DELICIOUS chicken tacos! Serve the chicken tacos over roasted veggies (like bell peppers, turnips and brussle sprouds) on a bed of spinach for a totally FM treat!
Private Member |
ca, usa
Just dished up a bowl of this soup. Tastes great and easy to make.
Private Member |
australia
I’m just eating this soup! 🙂 very good! I have also added some ground cumin seed, chilli powder, juice of 1 lemon and fresh coriander at the end. Cheap, quick and great flavours! 🙂
Private Member |
This soup is delicious! I simplified the process by adding the raw chicken pieces directly into the cooking leek. After 15 min I took them out, chopped, mixed the soup and added the chopped meat back.
Private Member |
This turned out really tasty! I sautéed some onions before adding everything else, and thought afterwards I could have just cooked the chicken right in there before adding the other ingredients in, but either way, it was great. Will definitely make this again.
Private Member |
belgrade, serbia
I just made this but I tweaked it a little…
I added one more leek.
When leeks were done I blended have to make it a thicker soup.
I used chicken thigh for more flavor 🙂
Then added chopped spinach at the very end to add some veg.
Thumbs up!
Private Member |
prairie village, ks, usa
YUM! Made as written tonight. SO SATISFYING and Comforting.
Private Member |
Does this recipe really call for 1 cup of chicken bouillon? Like the bouillon base that says 1tsp to 8oz of water kind that looks like a gel?