I wanted something simple for dinner the other night and this hearty chicken and leek soup caught my eye in the “Kööginurk” magazine (2015/5). What I especially liked about it was that it didn’t require me to use any stock cubes or pre-made stock of any kind. Sure the cooking time was a bit more than I am used to thanks to that, but I say it was worth it as it tasted really delicious.
Preparation time: about 1,5 hours.
4-6 skinless chicken thighs (depending on how meaty you want your soup)
400g of leek
3 thick slices of pork ham chopped into small cubes (or any ham of your choice)
1 bay leaf
2 liters of water
Some olive oil
Salt and pepper to taste
Chopped parsley and sour cream for serving
Directions: Chop the green and the white parts of the leek separately into tiny shreds. I left the green shreds to be too long, so don’t make the same mistake as I did and try to chop them smaller so they wouldn’t dangle awkwardly off your spoon afterwards and get stuck to your chin when you eat.
Take the white part of the leek and stew it in a pan with a couple of spoonfuls of olive oil for about 10 minutes. Add in the ham bits and fry for another 5 minutes.
While the leek is stewing quickly brown the chicken on a hot pan with some more olive oil. When the leeks and ham have been cooked for the appropriate time, add the chicken into the pot with them. Also add in 2 liters of water and the bay leaf, cover the pot with a lid and bring it to boil.
Once the water is boiling, reduce the heat and scoop out all the foam that may appear on top of the soup. Boil for 30 minutes, then add in the green part of the leek and boil for another 30 minutes on low heat.
Remove the chicken from the soup, cut it into smaller pieces and add it back into the pot again. Add some salt and pepper to taste and remove the bay leaf from the pot.
Serve the soup with some sour cream and parsley. Yum!