Chicken, Leek & Celery soup
- Number of Servings: 4
Ingredients
4 cups chicken stock1 bay leaf7 oz skinless boned chicken breast4 Tbsp all-purpose flour3 tsp unsalted butter1 small onion, finely chopped3 large leeks, including green parts, thinly sliced2 stalks celery, peeled and thinly sliced\2 Tbs heavy cream (optional)freshly grated nutmetsalt and pepperfresh cilantro or parsley, to garnish
1. heat stock in small saucepan with bay leaf until it is steaming. Add the chicken breast and simmer gently for 20 min. or until firm to the touch. Discard bay leaf. Remove chicken and when cool enough to handle, cut into small cubes
2. Put flour in a bowl. Very slowly whisk in enough stock to make a smooth liquid, adding about half the chicken stock.
3. heat butter in heavy-based saucepan over a med. low heat. Add onion, leeks and half of the celery. Cook for 5 minutes, stirring frequently until the leeks begin to soften.
4.Slowly pour in flour and stock mixture, and bring to a boil, stirring constantly. Stir in the remaining stock with a large pinch of salt, if it is unsalted. Reduce heat, cover and cook gently for about 25 min, until vegetables are tender.
5. Allow soup to cool slightly, then puree until smooth.
6. Return soup to the saucepan and stir in cream and nutmeg. Season with salt, if needed, and pepper. Place over med-low heat. Add the chicken breast and remaining celery. Simmer for about 15 minutes, until the celery is just tender, stirring occasionall.
taste and adjust seasoning. Enjoy!
Serving Size: Makes 3-4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOEYCAT.
2. Put flour in a bowl. Very slowly whisk in enough stock to make a smooth liquid, adding about half the chicken stock.
3. heat butter in heavy-based saucepan over a med. low heat. Add onion, leeks and half of the celery. Cook for 5 minutes, stirring frequently until the leeks begin to soften.
4.Slowly pour in flour and stock mixture, and bring to a boil, stirring constantly. Stir in the remaining stock with a large pinch of salt, if it is unsalted. Reduce heat, cover and cook gently for about 25 min, until vegetables are tender.
5. Allow soup to cool slightly, then puree until smooth.
6. Return soup to the saucepan and stir in cream and nutmeg. Season with salt, if needed, and pepper. Place over med-low heat. Add the chicken breast and remaining celery. Simmer for about 15 minutes, until the celery is just tender, stirring occasionall.
taste and adjust seasoning. Enjoy!
Serving Size: Makes 3-4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOEYCAT.
Nutritional Info Amount Per Serving
- Calories: 232.3
- Total Fat: 10.4 g
- Cholesterol: 58.1 mg
- Sodium: 1,644.8 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.7 g
- Protein: 15.2 g
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