Chicken and Leek Soup

- 1 number of onion and slice it into a thin slices

- 3 number of carrots and slice it into a thin slices

- 1 number of lemon rind that had been thinly pared

- 2 or 2.5 liters of water

- 1 number of large bouquet garni

- 3 number of leeks that had been cleaned and thickly sliced

- 2 number of chicken stock cubes

- 1 egg yolk

- 4 tablespoons of double cream

- Finely grated rind of 1 lemon

- 2 tablespoons of chopped parsley

Methods

- Place the chicken into a saucepan and put together the lemon rind, carrots, onion and the celery.

- Pour in the water to cover and add the bouquet garni, salt and pepper to taste.

- Let it boiled over a medium heat, cover and simmer for about 1 ½ hours until the chicken is cooked.

- Lift the chicken out from the liquid and leave it to cool. Remove and discard the lemon rind and the bouquet garni.

- On separate pan, add the leeks with water and simmer it uncovered under a medium heat for about 10 minutes.

- Remove the chicken meat from the bones and discard all the skins and fat.

- Cut the meat into a small bite size pieces.

- Put the chicken stock cubes in a bowl but make sure you crumble the stock cube first and add the egg yolk and also cream. Stir well to mix.

- Add about 2-3 spoons of the liquid from the chicken and stir it again.

- Whisk this mixture gradually back into the soup.

- Stir the chicken and simmer over a low heat for about 5 minutes until the chicken is fully heated with the soup.

- Keep stirring until the soup has thickened.

- Remove the soup and stir the lemon rind and parsley.

- Season the soup with salt and pepper according to your taste.

Return From Chicken and Leek Soup to Water Based Chicken Recipes Menu