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| Chicken, Spinach and Leek Soup with Shaved Parmesan |
Chicken and tarragon is a great match and this is a very quick, light and flavoursome soup
Serves 4-6
Chicken, Spinach and Leek Soup with Shaved Parmesan 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 1 and 1/2 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
Chicken, Spinach and Leek Soup with Shaved Parmesan recipe: 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. By then, the chicken spinach and leek soup is ready
