We had this chicken leek soup again last night and my wife asked me “why is this soup so good?”. It’s a question worth exploring because it is the favorite soup in my cooking classes as well. It is so simple and just a scan of the ingredients wouldn’t have me running to make it. But, the blend of chicken sautéed in olive oil, wine, and leeks makes for a delicious combo that is well worth the minimal effort of making it. It is a healing soup and a few weeks ago I made it when Christine and I both had colds. It also works as an opener to a fancy dinner party because of it’s simplicity combined with its rich, flavorful broth.
Chicken Leek Soup with White Wine (Island of Crete-Greece)
- 1/2 cup extra virgin olive oil
- 2 pounds chicken breast, cut into bite-sized pieces
- 1 large leek, cut into thin rounds
- 4 green onions (scallions), chopped
- 4 celery sticks, chopped
- 1 small cabbage, cut into thick slices
- 1 cup white wine
- salt and pepper, to taste
- 1/2 tsp paprika
- pinch of nutmeg
- 3 cups water
In a deep pot, heat the olive oil. Add the chicken and sauté until cooked on the outside. Add the leeks, green onions, and celery. Sauté for 1 minute.
Add cabbage and sauté for a few minutes until fork tender. Add wine, salt, pepper, paprika, nutmeg and water. Mix well.
Cook on low heat for 45 minutes.
Calories: 406kcalCarbohydrates: 11gProtein: 34gFat: