Oooh, it’s cold and rainy here in Cape Town and I am in my element. This soup will definitely be bubbling away in my kitchen tonight. I can smell it already! Rich creamy chicken soup with a sweetness that only leeks can provide with loads of “mushroomy” flavour – truly comfort in a bowl. Mop up with generously buttered crusty bread and be taken to a happy place.
Clearly, I’m a lover of soups and all things comforting so I just have to share my other 5 favourite soups of all time:
Creamy tomato soup – The best ever!
Roasted butternut soup – sweet and intense colour and flavour
Dr Chicken soup – for the flu-ish and overindulged
Creamy chicken soup with lemon – mouthwatering deliciousness
Thick ‘n creamy cauliflower and cheese soup with bacon bits – need I say more!
Creamy chicken, mushroom and leek soup
A family favourite of note. Hearty, flavourful and comforting.
Serves: 6- 8
3 chicken breasts on the bone
2 L water
2 T (30 ml) chicken stock powder
1 carrot, sliced
1 celery stick, sliced
1 onion, roughly chopped
2 bay leaves
50 g butter
2 bunches leeks, trimmed and chopped
400 g brown mushrooms, chopped
¼ c (62 ml) cake flour
1.5 L reserved chicken stock
1 c (250 ml) cream
Salt and pepper to taste
Handful of fresh parsley, chopped
Place the chicken in a large pot. Add the water, stock powder, carrot, celery, onion and bay leaves. Cover and bring to the boil, then simmer gently for 30 minutes. Remove chicken from the stock and allow to cool. Strain the stock and discard the veggies. Set aside. When chicken is cooler, remove skin and bones and shred into small pieces.
In a medium pot, heat the butter and sauté the leeks until soft and glossy, then add the mushrooms and cook until softened and fragrant. Stir in the flour until veggies are well coated, then add 1.5L chicken stock, heat through and continue stirring until it starts to thicken. Add the shredded chicken and cream and heat through for 15 minutes to allow all the flavours to combine. Add some parsley and season to taste.
Serve with fresh crusty bread.
Enjoy and keep warm! xx
This recipe featured in Crush online magazine Issue 21.