Chicken Soup With Apples And Leeks
A comforting chicken soup infused with the sweetness of apples and the delicate flavors of leeks, ideal for cozy gatherings and those who enjoy subtle fruity notes.
Ingredients
- 3 lb. cooked and diced chicken breasts ⓘ
- 2 Tbsp. unsalted butter
- 3 leeks, sliced to 1-inch of green and washed thoroughly ⓘ
- 2 golden apples or Granny Smith apples, cut into 1/2-inch cubes ⓘ
- 1 cup apple juice ⓘ
- 3 cups chicken broth ⓘ
- 3 Tbsp. calvados ⓘ
- 1/2 cup heavy cream ⓘ
- 1/2 cup apple cider vinegar ⓘ
Instructions
- In a heavy-bottomed stock pot or large sauté pan, melt the butter.
- Add the sliced leeks and sauté until tender.
- Add the cooked and diced chicken breasts and heat together with the leeks for a few minutes.
- Pour in the apple cider vinegar to deglaze the pan, then carefully add the calvados, being cautious of the flames igniting.
- Reduce the flames and add the apple juice, chicken broth, and apples.
- Simmer the mixture for 10 minutes.
- Garnish the soup with curry or cinnamon on top before serving.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or parsley when sautéing the leeks. If you don't have calvados, a splash of brandy or white wine can work as a substitute, but reduce the quantity slightly. To lighten the dish, use low-fat cream or omit it altogether. For a vegan version, replace chicken with tofu and use vegetable broth.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of curry or cinnamon for an aromatic touch. It pairs beautifully with crusty bread or a fresh green salad. For a complete meal, consider serving it alongside Jiffy Chicken Or Turkey Pie for a comforting dinner experience.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens, add a splash of chicken broth or water to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Soup With Apples And Leeks contains roughly 1184 calories, with 74g protein, 31g carbohydrates, and 83g fat. It is an excellent source of protein (148% of the Daily Value), vitamin C (80% of the Daily Value), and vitamin A (69% of the Daily Value), and a good source of vitamin D and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken. Simply add the diced raw chicken to the pot after sautéing the leeks, and cook until the chicken is fully cooked through before adding the other ingredients. This will enhance the flavors in the soup.
What can I substitute for apple juice?
If you don't have apple juice, you can use unsweetened applesauce diluted with water or a mix of white grape juice and a splash of lemon juice. This will maintain the apple flavor while providing the necessary liquid for the soup.
Is there a way to make this soup spicier?
Certainly! For a spicy kick, consider adding a pinch of cayenne pepper or a diced jalapeño when sautéing the leeks. Alternatively, a dash of hot sauce can be stirred in just before serving for a flavorful heat.
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).