this winter hasn't been very wintery but it hasn't stopped me from making one of my favorite winter foods: soup. and this year has been somewhat of a challenge to find soup that's both really good for you and chock full of protein to keep me and the baby full - and that's not chili. don't get me wrong, i love a good chili just as much as the next person, but all that meat and beans gets kind of repetitive after a while.
which brings me to this soup. full of leeks and mushrooms - two of my favorite vegetables - perfectly spiked with apples and vinegar, and finished off with heavy cream and chicken. with a hunk of warm bread, it makes a comforting dinner.
chicken, leek, and mushroom soup
adapted from she cooks he cleans
1 hour, serves 4
whenever i make a soup that calls for precooked chicken, i bake chicken breasts the night before, after dinner, while i'm watching tv or doing something else relaxing. baking chicken takes almost no effort and then it's ready to go the next day for dinner.
3 tablespoons unsalted butter
2 leeks, white and light green parts only, thinly sliced, and rinsed
2 celery ribs, thinly sliced
12 ounces mushrooms, sliced or diced
1 granny smith apple, peeled and cubed
4 cups chicken broth or stock
1/4 cup apple cider vinegar
1/2 teaspoon dried thyme
1/2 cup heavy cream
about 2 cups leftover chicken, cubed or shredded
- melt the butter in a large heavy pot over medium heat. saute the leeks and celery until soft, about 10 minutes. add the mushrooms and saute for about five minutes or until they start to soften. add the apple and cook until the apples and mushrooms are soft.
- add the chicken broth, apple cider vinegar, thyme, and cream and simmer for about 20 minutes.
- use an immersion blended (or regular blender) and puree to the consistency you like. add the chicken, season with salt and pepper, and heat on low for about 10 minutes or until the chicken is heated through.