This elegant yet comforting soup blends the richness of braised chicken with the bright acidity of Granny Smith apples and the subtle sweetness of leeks. The addition of Calvados (apple brandy) and heavy cream creates a luxurious, velvety broth that balances savory and sweet notes perfectly. It&# 226;ÂÂs a sophisticated twist on traditional chicken soup, ideal for a cozy dinner party or a special weekend lunch. The tender chicken is simmered until fall-off-the-bone tender, then shredded and returned to the pot for a final warming. Serve with crusty bread to soak up every drop of the flavorful, aromatic broth.
Chicken Soup W/ Apples & Leeks
Description
This elegant yet comforting soup blends the richness of braised chicken with the bright acidity of Granny Smith apples and the subtle sweetness of leeks. The addition of Calvados (apple brandy) and heavy cream creates a luxurious, velvety broth that balances savory and sweet notes perfectly. It&# 226;ÂÂs a sophisticated twist on traditional chicken soup, ideal for a cozy dinner party or a special weekend lunch. The tender chicken is simmered until fall-off-the-bone tender, then shredded and returned to the pot for a final warming. Serve with crusty bread to soak up every drop of the flavorful, aromatic broth.Ingredients
Directions
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Season the chicken pieces generously with salt and pepper.
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Melt 2 tablespoons of butter in a large sauté pan or Dutch oven over medium heat.
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Place the chicken skin-side down in the pan and cook for about 8 minutes, until golden brown.
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If the butter begins to brown too quickly, lower the heat slightly to prevent burning.
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Flip the chicken and sauté the other side for 5 minutes more.
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Remove the chicken from the pan and set aside in a bowl.
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If the butter in the pan has burned, discard it and add 2 fresh tablespoons of butter.
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Add the sliced leeks (including 1 inch of the green part) to the pan and cook for 10 minutes, stirring every couple of minutes, until soft but not browned.
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Return the chicken to the pan with the leeks.
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Add the peeled and quartered Granny Smith apples, 1 cup apple juice, 1/2 cup vinegar, and 3 cups chicken stock.
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Bring the liquid to a gentle simmer, skimming off any foam or fat that rises to the top.
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Cover the pot and simmer gently for 10 to 15 minutes, until the chicken is cooked through.
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Remove the chicken and let it cool slightly.
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Discard the skin and pull the meat away from the bones, cutting it into 1/2-inch chunks.
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Skim any remaining fat from the surface of the broth.
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Stir in the Calvados and heavy cream.
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Bring the soup back to a simmer and season to taste with additional salt and pepper.
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Add the chicken chunks back into the soup and heat through for 2 minutes.
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Serve immediately in hot bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
