Spring Chicken and Caramelised Leek Soup

    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!

    4 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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