Best 8 Chicken Soup W Apples And Leeks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken soup w apples and leeks, a classic yet comforting dish, is a delightful blend of flavors and textures. With its tender and juicy chicken, sweet and tangy apples, and aromatic leeks, this soup is a nourishing and satisfying meal that is perfect for any occasion. Whether you're looking for a hearty and flavorful dinner or a soothing and restorative soup to ward off a cold, this recipe will surely deliver. The combination of ingredients in this soup creates a symphony of flavors that will tantalize your taste buds and leave you feeling warm and satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SOUP W/ APPLES AND LEEKS



Chicken Soup W/ Apples And Leeks image

Make and share this Chicken Soup W/ Apples And Leeks recipe from Food.com.

Provided by Mr. Bill in TN

Categories     Apple

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 chicken, quartered
salt and pepper, to taste
3 leeks, w/ 1 green,sliced
2 granny smith apples, peeled
1 cup apple juice
1/2 cup vinegar
3 cups chicken stock
3 tablespoons calvados
1/2 cup heavy cream

Steps:

  • Season the chicken with salt and pepper.
  • Melt the butter over medium heat in a saute pan just large enough to hold the chicken.
  • Add the chicken, skin side down, and cook for about eight minutes over medium heat.
  • If the butter in the pan starts to brown, lower the heat slightly.
  • Turn the chicken and light saute in the same way for five minutes more.
  • Remove the chicken from the pan and place it in a bowl.
  • If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter.
  • Add the leeks and cook them for 10 minutes over medium heat.
  • Stir the leeks every couple of minutes.
  • They should be soft but not brown.
  • Put the chicken back in the pan with the leeks.
  • Add the apples, apple juice, vinegar and broth.
  • Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top.
  • Cover the pot and simmer the chicken very gently for 10-15 minutes , until it is completely cooked.
  • Remove the chicken and let it cool.
  • Remove and discard the skin and pull the meat away from the bones.
  • Cut the meat into half inch chunks.
  • Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan.
  • Add the Calvados and the heavy cream.
  • Bring to a simmer and season to taste with salt and pepper.
  • Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls.
  • Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples.
  • The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial.
  • This soup is also delicious with curry, which can be added by gently cooking a tb of curry powder in a tb of butter and stirring it into the soup shortly before serving.

Nutrition Facts : Calories 515.4, Fat 32.1, SaturatedFat 11.6, Cholesterol 145.8, Sodium 297.5, Carbohydrate 22.3, Fiber 1.9, Sugar 12.9, Protein 32.8

CHICKEN, LEEK AND APPLE STEW



Chicken, Leek and Apple Stew image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 19

8 chicken thighs (2 to 2 1/2 pounds)
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons unsalted butter, softened
1 tablespoon vegetable oil
2 tablespoons all-purpose flour, plus additional for dredging
3 leeks (white and green parts), halved lengthwise, sliced into thick half circles, and well rinsed (see Know-How, below)
1/2 teaspoon celery seeds
1/4 cup dry white vermouth
1 cup chicken broth, homemade, or low-sodium canned
1/2 cup apple cider
4 sprigs fresh thyme
2 firm cooking apples, such as Golden Delicious, cored and diced
Parslied Egg Noodles, recipe follows, optional
Kosher salt
1 12-ounce package wide egg noodles
4 to 6 tablespoons cold unsalted butter, cut into bits
3 tablespoons chopped flat-leaf parsley
Freshly ground pepper

Steps:

  • 1. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
  • 2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
  • 3. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired.
  • Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately.

Nutrition Facts : Calories 867, Fat 34 grams, SaturatedFat 15.5 grams, Cholesterol 246 milligrams, Sodium 904 milligrams, Carbohydrate 96 grams, Fiber 6.5 grams, Protein 45 grams

LEEKY CHICKEN SOUP



Leeky Chicken Soup image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 large leeks, trimmed, washed, and dried
2 boneless skinless chicken breast halves
1 large bay leaf, fresh or dried
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated lemon zest
1/4 cup fresh flat-leaf parsley, chopped
Crusty baguette, sliced
Soft cheese such as goat cheese, Robiola, Camembert or Boursin

Steps:

  • Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
  • Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
  • Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
  • Spread the crusty bread slices with soft cheese and serve with the soup.

CHICKEN APPLE SOUP



Chicken Apple Soup image

This is classic chicken noodle soup with a twist. It's easy to make and you use a precooked chicken.

Provided by Tom Simbron

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 9

2 (32 ounce) cartons chicken broth
½ cooked rotisserie chicken, meat removed from bones and chopped
1 cup sliced carrots
1 Macintosh apple, cored and diced
½ onion, diced
½ cup sliced celery
¼ cup grated Parmesan cheese
1 bay leaf
2 cups orzo pasta

Steps:

  • Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf together in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until vegetables are soft, about 30 minutes.
  • Stir orzo into broth mixture. Cook, stirring occasionally, until orzo is cooked through but firm to the bite, about 11 minutes.

Nutrition Facts : Calories 514.4 calories, Carbohydrate 70.4 g, Cholesterol 65.1 mg, Fat 11.4 g, Fiber 4.5 g, Protein 31.2 g, SaturatedFat 3.3 g, Sodium 1859.1 mg, Sugar 10.4 g

ROAST CHICKEN WITH APPLES, LEEKS, AND ROSEMARY



Roast Chicken with Apples, Leeks, and Rosemary image

This is a favorite of mine, my friend introduced us to it. It's really simple, very few ingredients, and tastes amazing! So easy, low prep time, and great flavor results. Mmmmm. I serve this with couscous and you can even chop some of the apples and rosemary up from the dish and mix into the couscous.

Provided by lasersarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

2 leeks, white and tender green parts only, halved lengthwise
4 small crisp apples, quartered
2 tablespoons olive oil
6 small sprigs fresh rosemary
salt, divided
¾ teaspoon ground black pepper, divided
8 small chicken thighs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
  • Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 295.8 calories, Carbohydrate 21.3 g, Cholesterol 57.2 mg, Fat 16.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 3.7 g, Sodium 643.5 mg, Sugar 12.8 g

HEARTY CHICKEN & LEEK SOUP



Hearty Chicken & Leek Soup image

Flavoursome and hearty soup, great for an autumn/winter's evening supper. Serve with warm crusty bread or garlic bread.

Provided by nicola.keeble

Time 55m

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Warm oven to 200C
  • Slice top of the garlic bulb and place in a foil envelope. Drizzle with little olive oil and bit of salt & pepper. Close foil and place in warm oven. Cook for about 35 minutes. Once cooked set aside to cool slightly and then squeeze out the garlic from the bulbs.
  • While the garlic is cooking, prepare your chicken breasts (keep whole) in an oven proof dish with little olive oil and seasoning. Cook for about 15-20 minutes depending on their size (you want them so just cooked; nice and tender with no browning). Remove from oven and let meat rest. Slice chicken or break up with fingers so the pieces of chicken are to your own preference.
  • Place the two stock pots into a jug and add 900ml of boiling water. After about 5 minutes give a good stir with a fork so the stock pot has blended with the water to leave a nice vegetable stock.
  • With the leeks, you want to cut off the dark green part and discard. You should be left with the white and light green part of the leek. Cut the ends and slice down the centre long ways. Keep the two halves together and then slice in the other direction. Place in a collender, break leeks up and wash.
  • Lightly warm a deep wide saucepan with little olive oil and add the sliced leeks. Stir for a few minutes over a medium heat.
  • Go back to your stock and give another stir. Then pour about 200-250ml of stock in with the leeks so they are just covered (this will depend on the size pan you are using). Simmer for about 5-7 minutes until leeks are soft.
  • Once items are cooked accordingly, you are ready to build your soup. Place in a blender, two thirds of the leeks in stock, roasted garlic, about one third of the cooked chicken and about 500ml of stock. Blend until smooth (if needed add more stock accordingly).
  • Add the blended mixture back into your saucepan with the remaining leeks and rest of the chicken. Warm through. According to your preference of thickness, add the remaining stock.
  • Sqeeze the juice of half the lemon into the soup, add the tarragon (if using) and stir.
  • Taste and add more seasoning according to your own preference. (Hopefully you should not require any further salt because the knorr stock pots have plenty of flavour)
  • Pour into bowls and serve with warm crusty bread

CHICKEN SOUP WITH LEEKS AND LEMON



Chicken Soup With Leeks and Lemon image

This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce. You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, soups and stews, appetizer, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

2 quarts chicken or turkey stock, preferably homemade
1 pound leeks, white and light green parts only, cleaned and sliced thin
2/3 cup rice or coarse bulgur (to taste)
4 large eggs, at room temperature
Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
Salt to taste
Freshly ground pepper
Chopped fresh parsley or dill for garnish

Steps:

  • Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
  • Beat together the eggs and lemon juice until frothy in a medium bowl.
  • Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1082 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY CHICKEN NOODLE SOUP WITH APPLES



Creamy Chicken Noodle Soup With Apples image

This is a wonderful and easy soup to make with a unique flavor of apples. Once you have everything prepped and ready, it comes together in a snap! Note: Calvados is a dry apple brandy made in the Normandy region of France.

Provided by 2Bleu

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 leek, including 1 inch of green cleaned and finely diced
1 granny smith apple, peeled and finely diced
2 tablespoons calvados (apple brandy)
1 tablespoon cider vinegar
5 cups chicken broth (stock)
1 cup apple juice (or cider)
12 ounces boneless skinless chicken breasts, cut into 1-inch cubes
2 cups egg noodles
1/2 cup heavy cream
1/4 cup gruyere cheese, grated
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chives (for garnish)

Steps:

  • Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
  • Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
  • Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
  • Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.

Tips:

  • Use a variety of apples. Different apples will give your soup different flavors. For a tart soup, use Granny Smith apples. For a sweeter soup, use Honeycrisp or Fuji apples. You can also use a combination of apples for a more complex flavor.
  • Don't peel the apples. The skin of the apples adds flavor and nutrients to the soup. Just be sure to wash the apples well before using them.
  • Sauté the leeks before adding them to the soup. This will help to bring out their flavor.
  • Add the chicken broth and water to the soup in batches. This will help to prevent the soup from boiling over.
  • Simmer the soup for at least 30 minutes. This will help to develop the flavors of the soup.
  • Season the soup to taste with salt and pepper. You can also add other seasonings, such as thyme, rosemary, or sage.
  • Serve the soup hot, garnished with fresh parsley or chives.

Conclusion:

This chicken soup with apples and leeks is a delicious and healthy meal that is perfect for a cold winter day. The apples and leeks add a unique flavor to the soup, and the chicken broth makes it hearty and filling. This soup is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.

Related Topics