Spring Chicken and Caramelised Leek Soup

    35 minutes

    A delicious and easy soup that is full of chicken, rice noodles and vegetables. The best part about this soup is that it is gluten free, healthy and tastes wonderful!

    38 people made this

    Serves: 4 

    • 2 tablespoons of olive oil
    • 1/2 teaspoon minced garlic
    • 2 large leeks, sliced
    • salt and cracked black pepper, to taste
    • 6 cups of chicken stock
    • 1 zucchini, diced
    • 1/2 cup diced celery
    • 3 spring onions, sliced
    • 2 cups diced cooked chicken
    • 250g of rice noodles

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large saucepan add in the olive oil, minced garlic and sliced leeks and cook on a low heat for about 8-10 minutes until they are golden and caramelised. While they are cooking add in cracked pepper and salt. Tip- Stir the leeks so that they don't burn. (This is the step that really adds the flavour to the soup)
    2. Add in the chicken stock, zucchini, celery, 2 of the sliced spring onions and simmer on a moderate heat until the zucchinis are tender.
    3. Add in the chopped cooked chicken and boil for another 2 minutes
    4. Add in the rice noodles and reduce the heat to low and simmer for 2 minutes until the noodles are soft. Sprinkle through the remaining spring onions and serve.

    See it on my blog


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