Chicken Leek And Celery Soup Recipes

Steps:

• break the free range chicken down then place in large pan. chop 5 sticks of celery and slice the onion place both in pan, tie the bay leaf and terragon,parsely place in pan. add water and bring to a boil reduce heat and let simmer for about 1 1/2 hours. remove chicken and cut off and reserve meat. strain the stock, then return it to the pan bring to rapid boil and reduce to about 6 1/2 cups. slice the remaining leeks, and celery. chop any of the cerley leafs for garnish. melt half the butter in a large pan. add the sliced leeks and celery, cover and cook for about 10 minutes. add the potatoes and wine and the rest of the chicken stock. season well with salt and pepper. bring to boil and the reduce the heat and let simmer for about 15 -20 minutes or untile the potatoes sre cooked. meanwhile cut the chicken to small pieces, melt butter in frying pan add the chicken with some more leeks and s+p. then add the chicken to your large pan mix well taste for ajustments. crumble pancetta over the soup and sprinkle with celery leafs

Steps:

• Dice the chicken and celery.
• The celery should be sliced lengthways and then chopped along the lengths.
• This will stop parts of it burning when you stir-fry it.
• Finely chop the leek.
• Place the celery in boiling water for a minute.
• This will reduce the taste slightly.
• Stir-fry the leek.
• Then add the chicken and celery.
• Cook until the chicken is cooked all the way through.
• Add soy sauce and salt to taste.
• Serve with rice.

Steps:

• Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
• Reduce heat, cover and simmer 30 minutes.
• Add leeks.
• Bring back to a boil; reduce heat.
• Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
• Remove chicken from broth and cool slightly; remove chicken from bones and skin.
• Skim fat from both and remove bay leaf.
• Cut chicken into 1 inch pieces and return to broth.
• Heat about 5 minutes; serve.

Steps:

• Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
• Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
• Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.