Chicken, Spinach and Leek Soup with Shaved Parmesan
Photography by Aaron McLean.
Chicken and tarragon is a great match and this is a very quick, light and flavoursome soup.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 large leek, thinly sliced
2 medium carrots, peeled and diced
2 cloves garlic, crushed
2 teaspoons dried tarragon
2 bay leaves
600 grams boneless and skinless chicken thighs, sliced 1½ cm
6 cups chicken stock
2 large handfuls spinach
sea salt and freshly ground pepper
To serve
shaved Parmesan
zest of 1 lemon
olive oil
METHOD
Heat the olive oil in a large saucepan and add the onion, leek and carrots with a good pinch of salt. Cover and cook until tender. Add the garlic, tarragon, bay leaves and chicken and cook for 3 minutes. Add the stock, season and simmer for about 8 minutes or until the chicken is cooked through. Add the spinach and stir to wilt.
To serve: Ladle the soup into warm bowls. Top with shaved Parmesan, lemon zest, a drizzle of olive oil and a grind of pepper.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!