Recipe of the Week – Chicken Leek Soup

Ckn Leek SoupChicken Leek Soup

1/4 c. butter
5 medium potatoes, chunked
3 large leeks (1 1/2 lbs.) trimmed & thinly sliced
5 medium carrots, peeled & thinly sliced
2 tbs. flour
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. dried tarragon
1/8 tsp. ground pepper
4 c. chicken broth
1 (1 lb.) whole chicken breast, split
chopped fresh parsley

In a 5 quart Dutch oven, melt butter over medium heat.  Add 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.  Stir in chicken broth and chicken.  Heat to boiling over high heat.  Reduce heat to low, cover and simmer gently until vegetables and chicken are cooked –20 minutes.  Remove skin and bones; cut chicken meat into slivers and return to soup.  Just before serving, taste and adjust seasoning, and add more broth if thinner soup desired.  Ladle into bowls and garnish and parsley.   This soup is a steaming main dish meal joined only by hunks of home-baked bread.

 1a a 1222Ribbet Edit

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4 Responses to Recipe of the Week – Chicken Leek Soup

  1. Carole says:

    Looks delicious! Visiting from Foodie Friday


  2. fishhawk says:

    “Simply Cornish” has been included in our A Sunday Drive for this week. Be assured that we hope this helps to point even more new visitors in your direction.


  3. Linda says:

    This looks fantastic! Thanks so much for sharing.


  4. Pingback: Menu Plan Monday for the Week of February 23, 2015 | Simply Cornish

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