Name: Chicken wing and leek soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 leeks, trimmed, washed, sliced; 2 carrots, chopped; 2 stalks celery, sliced; 2 potatoes, peeled, chopped; 2 clove garlic, crushed; 8 cup chicken stock; 1 kilogram chicken wings, tips removed, halved through the joint; 1/2 cup small shell pasta; 310 gram can corn kernels, drained; 2 tablespoon chopped parsley, to serve

Chicken wing and leek soup

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Serves 6

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

2 tablespoon olive oil

2 leeks, trimmed, washed, sliced

2 carrots, chopped

2 stalks celery, sliced

2 potatoes, peeled, chopped

2 clove garlic, crushed

8 cup chicken stock

1 kilogram chicken wings, tips removed, halved through the joint

1/2 cup small shell pasta

310 gram can corn kernels, drained

2 tablespoon chopped parsley, to serve

Method

1.Heat oil in a stockpot on high. Saute leek, carrot, celery, potato and garlic 3-4 minutes, until tender.

2.Stir in stock and bring to the boil. Add chicken wings and reduce heat to low. Simmer, covered, 30 minutes. Add pasta and simmer 12-15 minutes, until pasta is tender.

3.Stir in corn and season to taste. Simmer a further 2-3 minutes. Serve sprinkled with parsley.

If scum or fat appears on the surface of the soup as it cooks, remove it by blotting with a paper towel. Another option is to chill the cooked soup overnight to allow solids to harden on the surface, then remove the fat with a spoon and reheat the soup before serving.
Note

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Ingredients

Method

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