John was feeling poorly and the leeks were on their last legs - time for chicken soup! Sauteeing the aromatics in a couple of tablespoons of butter gave the broth some richness, but not enough to roil an upset tummy. A squeeze of lemon juice at the end made for a nice contrasting sharpness. While this was pretty tasty for something made without broth and cooked so quickly, I'll be looking for ways to make it more flavorful without adding cooking time.
- 2 T butter
- 4 c leeks, chopped
- 1-1/2 c carrots, chopped
- 1-1/2 c celery, chopped
- 6 cloves garlic
- 2.5 lbs. chicken thighs
- bouquet garni (several sprigs of parsley, several sprigs of thyme, 2 t black peppercorns tied in cheesecloth)
- 6 c water
- salt and pepper to taste
- 6 oz. baby spinach
- scallions, chopped, for garnished
- lemon wedges
Saute the leeks, garlic, carrots and celery in the butter over medium heat till vegetables are softening, about 3-5 minutes. Add the chicken and brown it briefly on both sides, 5-6 minutes. Add some salt and pepper.
Add the water and bouquet garni. Bring to a boil, then simmer, covered, till chicken is done, 20-30 minutes.
Add baby spinach to pot. Remove from heat, re-cover and let sit for five minutes.
Adjust seasoning if necessary. Garnish with scallions and serve with lemon wedges.
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