Creamy Chicken, Spinach and Leek Soup
We’ve made Stracciatella (Italian Egg Drop Soup) for many years. This version is inspired by a recipe in Cuisine at Home Magazine, we took away the eggs and added precooked Chicken to turn this into a very satisfying Winter Entrée soup. You can bake the chicken coated with some olive oil, salt and pepper, or if time is short, purchase some baked chicken from your favorite grocery store.
You can use prepared croutons from the grocery store, but if you have time and like to make things these will taste better. If you use prepared croutons, you’ll want to have some Parmesan available to spoon over the soup.
3 slices of white bread cut into half inch sized cubes.
2 Tbsp The Olive Tap’s 100% EVOO of your choice (or Roasted Garlic Olive Oil if you have it)
1 Tbsp finely minced garlic if you use straight EVOO
1/3 cup grated Parmesan Cheese
Zest from 1/2 lemon (Save the whole Lemon, you’ll use the juice in the soup)
2 Tbsp. butter
4 Tbsp The Olive Tap’s Leek Agrumato Olive Oil, divided
2 Leeks, white and pale green parts sliced about 1/8 inch thick
2 Tbsp minced garlic
1/4 tsp. freshly grated Nutmeg
1/2 cup flour (slightly more or less depending on how thick you like your soup)
1/2 cup Pinot Grigio or other dry white wine
8 cups chicken broth
2 cups half and half
4 cups cooked chicken cut into bite sized pieces
4 cups tightly packed Spinach leaves (about 1 lb), stems removed, and coarsely chopped
juice of 1 lemon
Heat oven to 400 degrees. Toss the bread with the olive oil and minced garlic if using it. Place the bread cubes on a cookie sheet, lined with foil, in the oven and cook on an upper rack for 10-15 minutes until golden brown. Sprinkle with grated Parmesan and lemon zest, toss to combine then set aside.
In an 8 quart pot set at medium temperature, melt the butter and 2 Tbsp. of the Leek Agrumato Olive Oil. When butter is melted and foaming, add the leeks and garlic. Stir often until fragrant, do not brown. Add Nutmeg and stir for 30 seconds, then add flour and cook for a minute or two.
Deglaze the bottom of the pot with the wine, scraping up any stuck pieces. Cook until wine is evaporated.
Add the chicken broth, and bring to a boil over medium high heat. Reduce heat to a simmer and cook for 5-8 minutes till thickened.
Add the cooked chicken and the half and half. Stir occasionally till the pot returns to a simmer. Add the spinach and continue cooking until wilted. Add the lemon juice, and stir.
Pour soup into bowls, then drizzle Leek Olive Oil over top and add croutons. Serve immediately. Serves 4
Bon Appétit! Rick