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The best soups result from the serendipity of scanning the kitchen and seeing what needs to be used up, right?
I was going to make a simple chicken leek soup, but a fennel bulb impulsively bought at the farmer’s market and a sprouting red onion whispered my name from the veggie drawer, and the frugal cook in me knew that my leek soup was going to have to include them.
It’s smart to listen to your inner frugal cook. She will guide you well. This soup was so, so, SO, SO good!
Recipe: Chicken Soup with Leeks, Onions and Fennel
Summary: A simple, classic chicken soup enhanced with caramelized, elegant leeks and fennel hits the spot for lunch or dinner.
Ingredients
- 1 tablespoon olive oil
- 1 (6-ounce) package Melissa’s Cleaned and Sliced Leeks
- 1 fennel bulb, feathery leaves and root removed and bulb sliced thinly
- 1 red onion, sliced thinly
- 4 celery ribs, sliced
- 4 carrots, sliced
- 4 red potatoes, skin left on, diced
- 2 bay leaves
- 2 quarts water
- 3 tablespoons Organic Better Than Bouillon Chicken Base
- 1 pound boneless, skinless chicken thighs, diced
- ½-1 cup fresh chopped parsley
- Freshly ground pepper
Instructions
- Heat olive oil in a large soup pot. Add leeks, fennel and onion and saute for 10-12 or so minutes, until vegetables begin to brown and caramelize.
- Add celery, carrots, potatoes, bay leaves, water and chicken base, and bring to a boil. Turn heat down to low, cover the pot and simmer for 15 minutes. Add chicken, stir, cover pot and simmer for another 20 minutes.
- Stir in parsley and a few grinds of pepper, and serve, along with hot sauce for those who like to zip things up.
- Serves 6.
Source
Inspired by my friend Lindsay Albert, whose Chicken, Leek and Potato Soup was beloved when she made big pots of it for our elementary school.
Leeks
Melissa’s Cleaned and Sliced Leeks, available in a 6-ounce package, are the best thing since sliced bread! Whole leeks are a chore to clean, dry and chop, since they are often sandy between all those layers of leek. With this package, which contains the equivalent of about 2 leeks, all the hard work has been done, and you simply open and toss them in the pot. They’re new in Southern California as of last month, and can be found here at Vons, Bristol Farms, Jon’s Markets, Mother’s Market, Gelson’s, etc. Melissa’s Leeks will be distributed nationally in the coming months. Suggested retail is $3.49-$3.99.
Better Than Bouillon
Better Than Bouillon is my new not-so-secret ingredient for soups. When I want to get the soup in the pot quickly, I use the organic line of Better Than Bouillon — concentrated stock made with real vegetables and natural ingredients. They’re USDA certified organic, and have 95% certified organic ingredients by Quality Assurance International, are fat free, and non-irradiated. Organic Better Than Bouillon comes in beef, chicken, mushroom, turkey and vegetable flavors, and at a price of about $7.95 per jar, it’s a good value since each jar makes about 9 ½ quarts (84 cents a quart, a price I can’t match with any stock in a can or carton). To me, the flavors are clean and pure. I recommend it! Get your soup on!
Preparation time: 10 minutes
Cooking time: 55-60 minutes total
Number of servings (yield): 4-5
Culinary tradition: USA (General)
My rating
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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This is a fabulous, hearty soup! A great change from your usual chicken noodle!
I used the Chicken Soup base for the first time this week as well. I will be using it much more.
Krayl,
I just loved it. Such a pure, clean chicken-y flavor! A keeper.
I used the Chicken Soup base for the first time this week as well. I will be using it much more. I totally agree.
I love that you didn’t peel the potatoes!! The soup looks great, I’ve just have luch but you made me hungry again!
MLuisa,
I rarely peel potatoes for any dish! How about you?
Dorothy, this soup looks absolutely wonderful. I can’t wait to try this recipe. Pinned!
It looks so hearty, and comforting! Perfect soup weather here today!
I love a little shot of hot sauce in my soups also! Great recipe thanks for sharing!
Arlene,
My husband puts hot sauce on EVERYTHING!
I love colorful soup…I want to taste it with my eyes too! YUM!
Jen,
Agreed! Color is everything!
This looks incredible! I adore leeks and fennel, and actually have never seen the presliced leeks. Thanks for the tip, and the recipe! 😉
Diana,
The washed and sliced leeks are brand new! Look for them…they made this soup a breeze to prep.
I am so loving the flavors in your soup! I just made fennel and onion pork this week, but now I want to try it your soup!!
Yum! This soup looks amazing. I love the leeks and potatoes and I bet the fennel added a great flavor. Thanks for sharing.
I’ve never seen already sliced leeks. Sometimes shortcuts are necessary, will have to look out for them.
Lane,
The washed and sliced leeks are brand new, and boy did they make this easy. I am hooked!
I tend to do the same thing too, Dorothy, and the soup transforms as I browse through the vegetable drawer. You were absolutely right to trust your inner frugal cook! I’m sure the fennel and the onion added beautiful flavors to an already lovely soup.
Stacy,
Browsing the veggie drawer and pantry is one of the pleasures of a well stocked kitchen, isn’t it?
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