Brrrr. It is FRIGID outside! And this past weekend all I wanted to do was curl up in a ball under a mound of blankets and watch tv. Instead I spend some time playing around with my new multi-cooker I talked about in my last post. And I made a really delicious soup using some leftover chicken I had in my freezer.
Since I had mastered making risotto in the multi-cooker I decided to make chicken stock. The cookbook which came with the multi-cooker had a recipe for chicken stock which takes about half as long to make traditional chicken stock.
Once I had my chicken stock made I got to work on making chicken noodle soup with leeks.
I placed the chicken stock on the stove over medium high heat with 1 clove of garlic and I brought to a boil.
As I was waiting for the stock to boil I heated olive oil in a skillet over medium high heat. Then I placed halved leeks in the skillet and let them cook for 7 minutes.
I flipped the leeks and let them cook another 7 minutes and then removed them from the skillet.
When my stock had boiled for 12 minutes I added bowtie pasta, stirred and let it cook for about 12 minutes till the pasta was cooked.
I roughly chopped the leeks and added them to the soup with cooked pieces of roasted chicken (which was a leftover), dill and lemon juice.
I stirred and let it cook for 2 minutes before serving.
The Verdict: I am a lover of chicken noodle soup but I have to admit I get a bit bored with the typical ingredients. This recipe is a great way to mix things up a bit. The recipe itself was pretty low maintenance and I love that I made use of some leftover chicken I had. BTW, I starting freezing cooked chicken and pork in bite size pieces whenever I have leftovers. It’s so convenient to have some ready to throw into a quick soup!
- 7 cups chicken stock
- 1 clove garlic, crushed
- 2 TB olive oil
- 2 leeks, roots and top removed, cut in half lengthwise and cleaned
- Salt and pepper
- 1 ¼ cup bowtie pasta
- 2 cups cooked chicken, cut in bite size pieces
- 2 TB dill, finely chopped
- ½ lemon juice
- Place chicken stock and garlic in a large pot over medium high heat. Bring to a boil.
- Meanwhile heat olive oil over medium high heat in a large skillet. Add leeks in a single layer and sprinkle with salt and pepper. Cook leeks 7 minutes and flip to cook another 7 minutes before removing from skillet.
- Once stock has boiled for 12 minutes add the pasta. Continue to cook another 10-12 minutes until pasta is tender. Remove the garlic. Roughly chop the leeks and add them to the pot along with chicken and dill. Cook 2 minutes more, remove from heat, stir in lemon juice and serve.