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)
- Prep Time
- Cook Time
- Difficulty Level Easy
- (3.6 /5)
- 22 ratings
- 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 teaspoon 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.
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of ...Read more about this chef..
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"The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of."