Chicken Soup with Leeks and Corn

By DrChef

Prep: 18 minutes Cook time: 30 minutes
Calories: 220/serving

You can substitute leftover cooked chicken by adding it in step 2.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped (1 cup)
• 1 garlic clove, chopped
• 8 ounces skinless boneless chicken breasts, diced
• 1 large or 2 small leeks, washed well, chopped and separated into whites and greens
• 2 medium unpeeled potatoes, chopped (about 1 1/2 cups)
• 6 cups chicken stock
• 3 sprigs fresh thyme or 1/2 teaspoon dried
• 2 bay leaves
• 1 cup yellow corn kernels
• Salt and pepper to taste

Preparation

Step 1

1. Heat olive oil in a 3-quart or larger saucepan over medium heat. Add onion, garlic, chicken and white leeks, and cook gently over medium-low heat about 8 minutes. Add potatoes, stock, thyme and bay leaves. Bring to a simmer and cook 10 minutes.
2. Add corn and cook 5 minutes longer, then add green leeks and cook another 5 minutes. Remove thyme sprigs and bay leaves, season with salt and pepper and serve immediately.