A deliciously satisfying consomme style chicken and leek soup that is not only healthy, but you can eat it any time of the year. .
Soups really are for year round. Of course there is nothing better than a piping hot bowl of soup on a freezing cold day. But soup is so easy to make, so low calorie and just tastes better the longer you keep it. It seems such a shame to restrict it to a winter dish, why not have it year round?
If it’s a really hot day, just warm the soup so that it isn’t cold. Have it just warm enough and have a cold, fresh crunchy salad with it. Some soups can also be eaten cold, but I don’t like cold soup so I am not going to even talk about them.
It’s just such a wonderful thing to eat, and you can make a ton of it to have all week or freeze. I have a giant mason jar that I keep in the fridge, with a low calorie soup ready to go.
What is the secret to a really great tasting soup? Find out here, Soup Secrets and Skinny Shallot Soup.
And for a decadent and rich soup, try my Blue Crab Chipotle Bisque.
For a light, fresh summer soup try my, Paleo Tomato Soup.
I have to include my good old, go to, throw it in one pot, lentil Soup.
Cock-a-Leekie Soup
This Cock-a-Leekie soup recipe is a Scottish dish that is served with prunes and thickened with barley. The prunes were originally added t0 increase the nutritional content and was served with sliced prunes a’ top. I like a thin broth, so this soup is consomme style. On April 14, 1912, this was served for lunch on the Titanic.
- Ghee or Butter
- 2 Free Range Chicken Breasts - Cubed
- 2 Leeks - Washed & Chopped
- 1 Carrot
- 2 Stalks Celery
- 2 Bay Leaves
- Dried Dill
- 4 Cups Chicken Broth
- Freshly Ground Sea Salt
- 1 tsp Black Pepper Corns
- On a medium heat, melt the ghee and cook the green tops of the leeks, carrot and roughly chopped celery.
- Add the stock, pepper corns, bays, dill and salt. Cook for 45 minutes. Strain and discard the vegetables and pepper corns and bays.
- Return the broth to a clean pot.
- Brown the chicken in melted ghee in a skillet then place into the broth along with the juices from the chicken. It doesn't have to be fully cooked.
- Place the whites of the leeks and the chicken in the broth and cook on medium for 40 minutes.
- Serve when chicken is fully cooked.
