Friday, February 10, 2012

Foody Friday - Chicken Leek Soup



I have been suffering with a cold for the past few days and nothing tastes better than Chicken Soup
 and ginger ale when one is feeling a little under the weather.  The tarragon is really what gives this
 soup its distinctive flavor.  It is so easy to prepare and so comforting!


CHICKEN LEEK SOUP

1/4 cup butter
5 medium potatoes, cubed
2 stalks of celery, diced
2 large leeks (1 1/2 lbs.) trimmed and thickly sliced
5 medium carrots, peeled and thinly sliced
2 tbs. flour
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. dried tarragon
1/8 tsp. ground pepper
6 cups chicken stock or broth
1 pound of chicken breast, diced into 1" cubes
chopped fresh parsley

In a 5 quart kettle or Dutch oven, melt butter over medium heat.  Ad vegetables and stir to coat with butter.  Reduce heat to low; cover and cook, stirring occasionally, 6 to 7 minutes.  Stir in flour, salt sugar, tarragon and pepper; cook over medium heat 3-5 minutes.  In separate fry pan, saute chicken breast cubes until they loose their transparency and turn white. Add the chicken broth and chicken to the vegetable pot.  Heat to boiling over high heat.  Reduce heat to low; cover and simmer gently until vegetables and chicken are thoroughly cooked, about 20 minutes.  Just before serving, taste and adjust seasoning, and garnish with parsley.  Wonderful with fresh baked bread or rolls.    



Have a Delicious Day,
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