When it’s cold outside, a hot bowl of Roasted Chicken and Leek Soup or any soup hits the spot.
It’s no secret that we typically buy our meat only when it’s 50% to save us money.
We freeze our protein if we aren’t going to use it that day to extend the life of the meat.
Since buying our stainless steel stand-up freezer, filling out our freezer inventory sheet has been easy.
The great thing about filling it out is that you rotate your food to get freezer burnt.
During the months of October-December, there’s plenty of chicken, beef and turkey on sale.
I stock up when I can, and recently I found a pack of thighs and chicken legs for $3 each.
Let me show you how I transformed the chicken into a Roasted Chicken and Leek Soup.
What Are Leeks?
If you’ve never used a leek before, you’re probably wondering what it is.
According to Foodland, Ontario leeks are in season most of the year.
You can easily find leeks in January, February, August, September, October, November and December.
Leeks are hearty and more of a Fall and winter type of vegetable that looks and tastes like a giant spring onion.
I used three large leeks for this recipe that I washed and sliced in a bowl with celery and fennel.
All three of these vegetables complement each other and stand out in the chicken and leek soup.
If you want to add carrots or rice to the soup, that’s another option for bulking it out.
Something I wasn’t aware of is how many varieties of leeks there are.
Major commercial varieties include Pinola, Titan, Arkansas, Derik, Palino and Unique. All share the characteristic thick white stem and medium-to blue-green leaves.
An excellent source of Vitamin C as well as iron and fibre. 1 cup (250 mL) of raw chopped leeks contains 57 calories.FoodLand Ontario
To prepare the leeks, I chop off the end and take off the more rigid layers outside.
Inside I carefully wash each leaf as you might find sand in the layers.
Then I put the layers back together and slice them about an inch thick for my soup.
How I Roast Chicken
I don’t often buy a pre-roasted chicken, but we have once or twice in the past.
With the discounted chicken thighs and legs, I roasted them in the oven at 350 degrees.
I seasoned them with basil, oregano, Club House poultry seasoning, salt and pepper.
The chicken takes about 40 minutes to roast nicely where the tops are crispy.
You can add a touch of oil to the bottom of the pan, so they don’t stick, but I don’t.
There’s enough fat that comes off the chicken skins that I never have issues removing the chicken.
Once finished, I remove the skins and bones and keep all of the meat in a bowl.
Broth Base For Chicken and Leek Soup
Once finished, I add hot water to the pan after the chicken is out and scrape all bits.
The bottom is what makes a flavourful base for the soup, along with the homemade bone broth.
You could throw them in the crockpot with vegetables to make bone broth with the chicken skins and bones.
If you don’t have bone broth ready as we do, you can use about 4 or 5 chicken stock cubes,
You can find chicken stock cubes at grocery stores such as Knorr, OxO.
There are budget-friendly brands of broth cubes if you look in the international aisle at the grocery store.
You can add a teaspoon of turmeric if you have it to boost up the flavour and colour of the soup.
Lastly, I add one tablespoon of Lea and Perrins Worchestershire to my chicken and leek soup for flavour.
The Best Roasted Chicken And Leek Soup Recipe
The printable version is down below.
- Pre-heat oven to 350 degrees
- On a baking sheet lay your washed and dried chicken thighs or drumsticks. I used 12 chicken thighs and 6 drumsticks
- Season the chicken with 1 teaspoon of Clubhouse poultry seasoning (or whatever brand you have)
- Add 1 teaspoon fresh cracked black pepper and a pinch of salt
- Roast the chicken for abour 40 minutes or until the tops are crispy
- Remove the chicken from the roasting pan and let cool for 5 minutres
- Take the crispy skin off of the chicken and set it in a bowl. (Mrs. CBB eats it for her Keto diet)
- Remove the bones and keep the roasted chicken bits in a bowl
- In a large stock pot add 12 cups of hot or cold bone broth or 5 chicken cubes
- Clean and chop 3 large leeks, 6 or 7 stalks of celery and one fennel bulb chopped including the fronds.
- Using hot water add about two cups of hot water to the roasting pan and stir all the chicken bits.
- Make sure you have no chicken bones left in the roasting pan and then pour it into the stock pot.
- Add two tablespoons of dried basil
- 1 tablespoon of dried Italian seasoning
- Add 1 teaspoon of Turmeric (optional)
- 1 tablespoon of Worchestershire sauce
- Pour in all of the chicken you took from the roasted chicken into the pot
- Add the vegetables to the stock pot and stir
- Cook on the stove for about one hour stirring often on medium 4 or 5 on the dial
- If you want to skim the fat from the chicken off the top you’ll have to wait until it’s cold the next day.
- We ate it as is as and it was delicious.
- Add grated fresh parmigianno Regianno cheese (optional)
- Store in the refrigerator or you can pour the cold soup into containers or freezer bags.
Printable Version – Roasted Chicken and Leek Soup
I hope you try this Roasted Chicken and Leek Soup and come back to let me know what you think.
I consider this soup recipe keto; however, onions and leeks are significantly high on the carb count.
If you can fit the macros into your daily keto allowance, then don’t be shy and make this fantastic recipe.