Chicken soup is the epitome of comfort food, don’t you think? And this particular soup fulfils the main 3 criteria: healthy, quick and nourishing.
This recipe comes from a book by Jane Lanzer Gifford ‘Food on the move Pret A Manager‘ from 2007. It’s out of print, but you can buy second-hand copies on eBay and elsewhere. This books is a god-send, with recipes for delicious sandwiches, soups, mains and even bread or mayo! Their carrot or apple cake recipes are so, so good! What I love about these recipes is that they have been tested many times until they are just perfect.
Memories from Poland
This soup reminds me so much of a potato soup that my mum makes for me whenever I visit Poland. When I tell her I have booked my ticket to Poland, my mum’s first question is ‘What can I cook for you?’ I really love that question, but it’s hard to answer! Everything! Because of Covid-19 I have not been able to visit my family in Poland much to enjoy my mum’s cooking. This soup comes close to what my mum cooks.
Here is the recipe.
It has been modified from the original as I skipped the white wine
2 leeks, with the green part still attached
1 onion, roughly chopped
2 sticks celery, roughly chopped
50 g unsalted butter
3 floury potatoes, roughly chopped
1 litre chicken stock
2 chicken thighs, skinless, boneless and cut into chunks
1 sprig of thyme
1 sprig of tarragon
3 bay leaves
100 ml double cream (optional)
salt and coarse-ground black pepper
How to make it
Cut the green leafy part of the leek from the white end.
Roughly chop the green bits (make sure that any dirt is washed away) and slice the white ends into rings.
Fry the green leek pieces, onion and celery in the butter over low heat until softened, about 10 minutes.
Add the potato and stock and bring to the boil. Then simmer until the potato is soft.
Remove two large spoonfuls of the potato and keep to one side.
Blend the remaining potato with the stock and other vegetables.
Return everything to the pan (except the reserved potato) and add the remaining leek, chicken and herbs.
Simmer for 15-20 minutes until the leek and chicken are cooked.
Put the reserved potato back into the soup and warm through. Add the cream if using and season with salt and pepper.
Chicken soup with noodles
Growing up in Poland, Sunday lunches always contained chicken soup. The typical Polish chicken soup is more like a broth with noodles. It’s clear, very light and salty. My mum and my grandma used to make her own noodles for it each Sunday! This chicken and potato soup is more substantial and filling. It’s perfect for the cold and windy days.
Do you have any favourite chicken soup recipes? I’d love to hear from you!
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