My hubby tells me he is in the mood for soups. I am not a lover of soups but after some searching on Pinterest, I found two that looked interesting. One he requested, Chicken and Leek Soup and the other I luckily came upon, Creamy Chicken and Wild Rice Soup. Both are delicious!
I have not used leeks so I had no idea how to cut or prepare them but it wound up being pretty easy. Cut the tips of the green off and the end of the root and then clean thoroughly. This recipe calls for cutting in rounds, which makes for a really pretty picture too, so they were very easy to slice and throw into the pot.
We started with all of the cutting. Both soups use the same veggies so I did both at the same time. Lots of carrots, onion, celery, and we added turnips. We used turnips in a recipe about a year ago and the hubby requests them in every recipe. Sometimes even when they do not make sense. In this one, they do! We found some really large turnips so I got him to dice up one of them and we added that whole thing in!
This actually does not call for an onion, but I was already cutting so I wound up adding in a turnip and a half purple onion. We also used chicken breasts. I know the chicken thighs are probably used for the fat but we do not normally cook with dark meat or any kind. So… chicken breasts it is!
- 2 tbsp olive oil
- 8 large chicken thighs
- 4 sticks celery, sliced
- 4 carrots, peeled and cut into half moons
- 6 pieces of smoky bacon, diced
- 2 bay leaves
- 2L (8 cups) warm chicken stock
- 2 leeks, sliced into thick rings
- 12 prunes, quartered
- 50g (1.7oz) basmati rice
- Ground black pepper
Chicken breasts instead
- added: turnip, half purple onion
This takes a bit of time. Browning the chicken first, then removing that to cook the bacon and veggies. Once that is done, and really only a few minutes have gone by, then the chicken goes back in. After cooking for a while the chicken and veggies have to come out. I am all about making life easy, so I took the chicken out and added the leeks and rice. It helps that I did not use chicken with bones, so all I had to do was cut, not de-bone. Once everything is back in the pot, it’s done!
For some reason, I was completely surprised that this was delicious! It was also a bit easier than I imagined. Although I prefer to not transfer food very often since I have a tiny kitchen. I adjusted by just taking the chicken out. Super easy. Just give yourself time for a lot of chopping and for the rice to cook since it has a longer cook time than white rice. The original recipe is from Recipes from a pantry, and you can see the original here.