Leek and chicken soup

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes


2 tbsp olive oil

1 medium white onion finely chopped

1 garlic clove peeled and finely chopped

200g (7oz) sliced leeks

1 litre (1¾ pints) chicken stock

100g (3½oz) shelled broad beans

100g (3½oz) shredded savoy cabbage

200g (7oz) shredded smoked chicken

Salt and cracked black pepper

Small bunch of flat leaf parsley roughly chopped

Extra virgin olive oil

1 small rustic loaf


1 Over a low heat in a medium-sized saucepan, fry the onion, garlic and leeks in the olive oil. Cook until soft for about 10 minutes.

2 Add the chicken stock and bring to the boil. Add the broad beans, savoy cabbage and smoked chicken and cook for a further 5 minutes.

3 Season with salt and pepper. Serve in warmed bowls with extra virgin olive oil and the rustic loaf.

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