This elegant chicken soup offers a delightful twist on traditional comfort food by incorporating the bright acidity of Granny Smith apples and the subtle sweetness of leeks. The dish begins with pan-searing chicken quarters to build a rich fond, then simmering them in a broth infused with apple juice and vinegar for depth. Once the chicken is tender and shredded, it is returned to the pot along with Calvados and heavy cream, creating a luxurious, velvety texture. The result is a harmonious balance of savory and sweet flavors, perfect for a cozy autumn dinner or a special lunch. It&# 226;ÂÂs simple enough for weeknights but refined enough for guests.
Chicken Soup With Apples & Leeks
Description
This elegant chicken soup offers a delightful twist on traditional comfort food by incorporating the bright acidity of Granny Smith apples and the subtle sweetness of leeks. The dish begins with pan-searing chicken quarters to build a rich fond, then simmering them in a broth infused with apple juice and vinegar for depth. Once the chicken is tender and shredded, it is returned to the pot along with Calvados and heavy cream, creating a luxurious, velvety texture. The result is a harmonious balance of savory and sweet flavors, perfect for a cozy autumn dinner or a special lunch. It&# 226;ÂÂs simple enough for weeknights but refined enough for guests.Ingredients
Directions
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Season the chicken quarters 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 starts to brown too quickly, reduce the heat slightly.
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Flip the chicken and cook for another 5 minutes until lightly browned on the other side.
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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 tablespoons of fresh butter.
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Add the sliced leeks (including 1 inch of green) to the pan and cook for 10 minutes, stirring occasionally, until soft but not brown.
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Return the chicken to the pan with the leeks.
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Add the peeled and chopped Granny Smith apples, apple juice, vinegar, and chicken stock.
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Bring the liquid to a gentle simmer and skim 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 enough to handle.
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Discard the skin and pull the meat away from the bones, then cut into half-inch chunks.
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Skim any fat from the surface of the soup liquid.
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Stir in the Calvados and heavy cream.
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Bring the soup back to a simmer and season with additional salt and pepper to taste.
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Add the chicken chunks back into the soup and heat 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.
