CHICKEN SPINACH AND LEEK SOUP.

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CHICKEN SPINACH AND LEEK SOUP. image

Categories     Soup/Stew     Chicken     Braise     Poach     Quick & Easy     Winter

Yield 4-6

Number Of Ingredients 14

2 Tablespoons of olive oil.
1 onion, thinly sliced.
2 medium carrots, peeled and diced.
2 Cloves of garlic, crushed.
2 teaspoons of teaspoons of dried tarragon.
2 bay leaves.
600 grams boneless and skinless chicken thighs, slice into 1 1/2 cms cubes.
6 cups chicken stock.
2 large handfuls of spinach.
Salt and pepper.
To Serve:
Shaved parmesan.
Zest of one lemon.
Olive oil.

Steps:

  • Heat olive oil in a large saucepan. Add onion leek and carrots. Season with salt. Cover and cook until tender. Add garlic, tarragon, bay leaves and chicken. Cook 3 mins. Add the stock, season and simmer for 8 mins or until the chicken is cooked through. Add spinach and stir to wilt. To Serve: Ladle into bowls. Top with shaved parmesan, lemon zest, a drizzle of olive oil and a grind of pepper.

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