Chicken and Leek Soup

Every time I go to the grocery store and see leeks, I remember how my mom taught me once how to slice leeks in preparation for leek soup. It's loads of fun. Not to mention, really good. It's got a slight, onion-y taste to it (only a good deal milder), and it brings a perfect balance to the soup, because when you slice them long and stringy, they're a whole lot like short noodles.

This whole meal cost me under $5. Admittedly, most of the things I got were on sale, so no problems there.

Chicken and Leek Soup

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients

1 Large Leek

5 Medium Large Potatoes

½ lb Chicken Tenderloins

2 Pealed Carrots

1 C Broccoli

8 C Water

2 C Milk

1 Tb Basil

1 Tb Parsley

1 tsp Red Pepper Flakes

Salt & Pepper to taste

Directions

Cut chicken into bite-sized pieces. In large pot, boil chicken in water with 3-4 bouillon cubes until cooked all the way through. Do not drain. Peel and cube potatoes and put in soup immediately (potatoes take some time to cook; make sure that it has time to cook). Slice leeks, carrots, and put in soup with milk and pieces of broccoli. Add spices. Let simmer for 5-10 minutes (it should have been boiling the whole time you've been preparing it). Enjoy with gusto.

Serves: 6

I was going to make a video of how to cut and prepare leeks, but I don't want anyone to see my clumsy hands, so I'll just post this video:

She has three different ways of preparing leeks; go with the third one. She calls it the "julienne" slice. It's really pretty, and looks great in the soup.

Fellah really liked this soup. In fact, he was prepared to drive up to his parents' house and make them try it (note: they live an hour and a half away). I really like to make up my own recipes, so I apologize if there are too much spices. I was guessing how much I really put in, so use your judgement on whether or not it's too much.

It's also perfect for cold nights. With dinner rolls. Make dinner rolls. I dare you.

Enjoy!