Leeks in my opinion are an underutilized vegetable. They are so versatile and can be used in everything from quiches to hand pies to soups and beyond. The star of this show is the leeks, not the chicken. A huge time saver with soups is to put the protein in whole and allow it to cook in the broth as this is not only less messy than chopping it up but it is more efficient and keeps the protein from drying out. The key is to remove it after it is cooked through and allow it to cool and then shred it and add it back to the soup. Another tip when using fresh rosemary is to pop in in your soup at the beginning to flavour the broth and by the time the soup is ready the rosemary will have fallen off the stem. All you will need to do is remove the rosemary stem.
Slice the leeks lengthwise then slice into 1/2 inch rings. Place the leeks in a medium bowl and cover with cold water. Allow to sit for about 5 minutes. Swish your hands through the water and through the leeks to help remove dirt and sand. Drain water from the leeks and dry leeks on a tea bowl and patt dry.
Cover the bottom of a deep soup pot with olive oil and add the leeks and sauté over medium low heat for about 5 minutes. Add the garlic and cook for another 1-2 minutes. Add the stock, chicken thighs, rosemary and bay leaves and bring to a boil. Turn the heat down and add the celery and carrots and continue to simmer until vegetables are tender but not overcooked, about 30-45 minutes
Use tongs to remove the cooked thighs and place them in a bowl to cool. Meanwhile add the creamer and zucchini and turn up heat and cook for another 5-10 minutes. Shred or cut up the cooled chicken thighs and add them back to the soup. Remove the stems of the rosemary and the bay leaves and serve.
Ingredients
Directions
Slice the leeks lengthwise then slice into 1/2 inch rings. Place the leeks in a medium bowl and cover with cold water. Allow to sit for about 5 minutes. Swish your hands through the water and through the leeks to help remove dirt and sand. Drain water from the leeks and dry leeks on a tea bowl and patt dry.
Cover the bottom of a deep soup pot with olive oil and add the leeks and sauté over medium low heat for about 5 minutes. Add the garlic and cook for another 1-2 minutes. Add the stock, chicken thighs, rosemary and bay leaves and bring to a boil. Turn the heat down and add the celery and carrots and continue to simmer until vegetables are tender but not overcooked, about 30-45 minutes
Use tongs to remove the cooked thighs and place them in a bowl to cool. Meanwhile add the creamer and zucchini and turn up heat and cook for another 5-10 minutes. Shred or cut up the cooled chicken thighs and add them back to the soup. Remove the stems of the rosemary and the bay leaves and serve.