BLT Chicken Soup
Ingredients
- 2 pieces boneless, skinless chicken breast (about 1 pound)
- 1 cup dry white wine ⓘ
- Peel of 1 lemon ⓘ
- 2 tablespoons extra-virgin olive oil
- 1 onion, peeled and quartered with root end attached ⓘ
- 2 bay leaves ⓘ
- About 1 quart water ⓘ
- 2 large or 3 to 4 medium leeks ⓘ
- 6 slices good quality lean bacon or a 4-ounce hunk pancetta, chopped ⓘ
- 2 carrots, peeled and chopped ⓘ
- 2 to 3 ribs celery, chopped ⓘ
- 1 pint grape tomatoes ⓘ
- 2 tablespoons fresh thyme, finely chopped ⓘ
- 4 cups chicken stock ⓘ
- 1 cup gemelli pasta or short cut fusilli pasta ⓘ
- A handful fresh dill or parsley, finely chopped ⓘ
Instructions
- Place the chicken, wine, lemon peel, onion and 1 bay leaf in a small pot.
- Add about 1 quart of water or enough to cover the top of the chicken meat, bring to a low boil, then reduce the heat to a simmer and gently poach until cooked through, about 15 minutes.
- Cool the chicken until it is easy to handle, then dice or shred.
- Strain and reserve about 5 cups of the poaching liquid.
- Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water.
- Dry the leeks on a clean kitchen towel and reserve.
- Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat.
- Add the bacon and cook until crisp at the edges, 3 minutes, drain off fat.
- Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf, carrots, celery, leeks, tomatoes, salt, pepper, and thyme.
- Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst.
- Add the cooked chicken, stock and reserved poaching liquid to the soup, heat through then cool completely and cover, store for make-ahead meal.
- To reheat the soup: Place the soup in a saucepan and bring to a boil, then add the pasta and cook to al dente, stir in the fresh herb of your choice and serve.
- If the soup is too thick, add a little water.
Nutrition & Diet Analysis (per serving)
647
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).