Monday, October 8, 2012

Creamy Chicken, Leek and Mushroom Soup

So first of all, I'm back! Sorry kids, I started a new job and have been out of town and so many other excuses, but I am trying to get back on track. I've been cooking all along, so I've got a good back log and many new recipes I'm dying to try that you'll see soon.

Second of all, it's getting cold in Chicago. I love fall and winter so instead of getting sad when it starts getting darker at night, I enjoy that the weather encourages the wearing of leggings, fuzzy boots and big sweaters and the eating of comfort foods and, if you're trying to comfort with fewer calories, great soups. 

This flavorful, creamy soup won't set you back like the casseroles and cookies that the holidays will be throwing your way before we know it, but it's a warm hug for your insides with a huge depth of flavor.

What You'll Need:

  • 1 lb pulled rotisserie chicken meat, no skin or about 2  large chicken breasts, poached and pulled
  • 4 cups chicken broth (2 cans or 1 big box)
  • 3 tbs butter
  • 3/4 lbs frozen chopped leeks, thawed or 2 fresh leeks
  • 2 ribs of celery, finely chopped
  • 1 peeled carrot, thinly sliced
  • 8 oz mushrooms
  • 1/3 cup + 2 tbs heavy cream
  • 1 oz brandy or sherry (red or white wine will work in a pinch)
  • 1/4 cup apple cider vinegar
  • 1/2 tbs dried thyme
  • 1/2 tbs dried oregano
  • 1/2 tbs dried parsley
Calories: 275 calories for 1/4 of this HUGE recipe, or about 1.5 cups of soup

A note about leeks... I love leeks. They're flavorful, low calorie and great for your digestive system. However, they are a pain in the ass to clean and I always end up with gritty leeks no matter how much I rinse them. Trader Joe's and Whole Foods usually carry frozen leeks pre-cleaned and diced. These are a God send. Microwave them for 1.5 minutes and strain the excess water and you'll be good to go without the grit in 1/4 of the prep time.

In a large pot, melt the butter over medium high heat. Throw in the carrots, leeks, and celery. Cook until softened, about 7-10 minutes. Add the mushrooms and cook for about 5 minutes until they're sauteed. Throw in the chicken broth, heavy cream, apple cider vinegar and brandy/sherry/wine. Stir in the dried herbs and add salt and pepper to taste. Reduce to medium and simmer for 15 minutes, stirring occasionally to keep the heavy cream from separating from the broth. Add the rotisserie chicken and simmer for 5 more minutes. And in the time it took you to clean the back log of dishes in your sink, you're done! If you're super starving, throw a hunk of baguette on the side to mop up the delicious broth at the bottom of your bowl. 

If you don't want to do a store bought rotisserie chicken, I've got a super easy slow cooker rotisserie chicken recipe coming soon. Keep an eye out!

1 comment:

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