Chicken Apple & Leek Soup
A fall soup with a charming blend of flavors and herbs that tastes like the first feelings of a cozy autumn season.
Servings: 2 servings
Equipment
- 1 medium pot or dutch oven
- 1 Sharp Knife
- 1 Cutting Board
- 1 wooden spoon
- 1 ladle
- Measuring spoons
Ingredients
- 1 tbsp butter or olive oil
- 1 medium leek white + light green parts only, thinly sliced & washed
- 2 garlic cloves minced
- 1 small apple of choice diced
- ½ lb cooked boneless skinless chicken thighs or breasts cut into bite sized pieces
- 3 cup chicken bone broth
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ lemon juiced
- salt & pepper to taste
Instructions
- In a medium pot, heat butter over medium heat. Add leeks and cook until soft (about 5 minutes). Stir in garlic and cook for another minute.
- Stir in diced apple. Cook for 2-3 minutes, letting them soften slightly. Add herbs and seasoning
- Pour in broth and cooked chicken, bring to a boil then reduce to a gentle simmer. Cook uncovered for 20-25 minutes, until the flavors meld.
- Stir in lemon juice, taste and adjust seasonings, then serve & enjoy!