Chicken Leek And Celery Soup Recipes

LEEKY CHICKEN SOUP

Steps:

• Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
• Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
• Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
• Spread the crusty bread slices with soft cheese and serve with the soup.

CELERY-LEEK SOUP WITH POTATO AND PARSLEY

Steps:

• In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
• Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
• Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
• Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
• Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)

Steps:

• Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
• Reduce heat, cover and simmer 30 minutes.
• Add leeks.
• Bring back to a boil; reduce heat.
• Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
• Remove chicken from broth and cool slightly; remove chicken from bones and skin.
• Skim fat from both and remove bay leaf.
• Cut chicken into 1 inch pieces and return to broth.
• Heat about 5 minutes; serve.

CHICKEN, LEEK AND CELERY SOUP

Steps:

• break the free range chicken down then place in large pan. chop 5 sticks of celery and slice the onion place both in pan, tie the bay leaf and terragon,parsely place in pan. add water and bring to a boil reduce heat and let simmer for about 1 1/2 hours. remove chicken and cut off and reserve meat. strain the stock, then return it to the pan bring to rapid boil and reduce to about 6 1/2 cups. slice the remaining leeks, and celery. chop any of the cerley leafs for garnish. melt half the butter in a large pan. add the sliced leeks and celery, cover and cook for about 10 minutes. add the potatoes and wine and the rest of the chicken stock. season well with salt and pepper. bring to boil and the reduce the heat and let simmer for about 15 -20 minutes or untile the potatoes sre cooked. meanwhile cut the chicken to small pieces, melt butter in frying pan add the chicken with some more leeks and s+p. then add the chicken to your large pan mix well taste for ajustments. crumble pancetta over the soup and sprinkle with celery leafs

COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)

Steps:

• Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
• Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
• Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
• While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
• When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
• Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there's room).
• Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
• While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
• Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.

CREAMY CHICKEN, LEEK, AND WILD RICE SOUP

Steps:

• Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
• Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
• Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.