Late one evening I got suddenly hungry and had to go whip something up. For some reason, I was feeling particularly inventive and so I decided to make a soup from scratch. Thankfully, we have a ton of chicken broth lying around, so I got started.
I wanted something brothy with chunks of chicken with a nice full flavor. We had just received a bunch of leeks from our organic vegetable delivery and it was time to use some. I think the bulk of the inspiration came from my adapted rustic ranch style soup recipe, but this time I was going to use leeks for the base flavor.
- 1 leek, halved and sliced thinly (white and an inch or two of the greens only)
- 1/2 lb boneless chicken breast or tenders cut into 1/2″ pieces
- 1 quart chicken broth (our master chicken broth recipe does well here)
- 2T olive oil
- 4 cloves garlic, finely chopped
- 2T ponzu sauce (a clear-ish citrusy asian sauce)
- 1T soy sauce
- 1T Sriracha hot sauce
- 1c half and half
- 1c chopped cilantro
- pinch of red pepper flakes
- salt to taste
Start by sauteing the chopped leeks and garlic in a medium sauce pan with the olive oil. Cook over medium heat for about 10 minutes – the leeks should be well reduced in volume and quite soft.
Add the chicken broth, chicken pieces, ponzu, soy, red pepper flakes and sriracha and bring to a simmer. Let the flavors combine for another 5 minutes or so.
Finally, add the half-and-half, cilantro and salt to taste. Let everything simmer together for about 5-10 minutes to give all of the flavors time to come together.
We served this with warm, fresh tortillas and a small green salad. Enjoy!