No, before you ask, I am not sick (but I do have a bowl of this reserved in the freezer, just in case).
Whenever I roast chicken, it always makes about four times as much chicken as Chad and I could reasonably eat. So when that happens, I like to shred the leftovers, to use in another dish later on — it works for risotto, soup, or even just heated in pasta sauce for some added protein in a quick, easy dinner.
This is actually a fairly traditional chicken soup recipe, although I swapped the usual celery for leek to give it a slightly more interesting flavor. Sometimes I wonder why I spend a decent amount of time making soup that looks relatively similar to what you get from opening a can, but I’d always rather eat the version where I know exactly what foods are used to make it, and I can both recognize and pronounce all its ingredients. Sounds like a simple thing, but it’s frightening how much food we all eat that don’t meet either of those qualifications.
So the next time you feel like a good, healthy bowl of chicken soup, whether you’re feeling under the weather or perfectly healthy, take an extra half hour, and make this one.
Chicken Leek Soup
10 cups chicken stock
2 large carrots, diced
1/4 cup olive oil
1 clove garlic, minced
1 large onion, diced
1 tsp smoked paprika
Cracked pepper, to taste
2 large leeks, white parts only, diced
1 box spiral-shaped pasta (8 ounces)
3 cups roasted chicken, white meat only, shredded
Briefly saute garlic in olive oil until fragrant. Add the chicken stock, and bring it to a boil. Add the carrots, onion, garlic and leek and boil for 10 minutes. Â Taste and salt if necessary. Â Add the pasta and chicken, and cook for another 10 minutes, stirring frequently, until the pasta is cooked. Allow to cool slightly, and serve.