This sophisticated chicken soup combines the delicate sweetness of prunes with the subtle onion flavor of leeks for an unexpectedly delicious result. The combination might sound unusual, but it's a classic pairing in French and Middle Eastern cuisines.
As the soup simmers, the prunes become plump and tender, releasing their natural sweetness into the broth while the leeks melt into silky ribbons. The result is a complex, elegant soup that's perfect for entertaining.
Why Prunes Work
- Natural sweetness - Balances savory broth
- Fiber-rich - Adds nutrition
- Classic pairing - Traditional with poultry
- Plum flavor - Subtle, not overpowering
Preparing Leeks
- Slice lengthwise, then crosswise
- Soak in cold water to remove grit
- Use white and light green parts only
- Dark green tops for stock
Serving Suggestions
- Crusty French bread
- A splash of cream (optional)
- Perfect for dinner parties
- Pairs well with white wine
Chicken Soup with Prunes and Leeks
Sophisticated sweet-savory soup with silky leeks and plump prunes.
Nutrition per serving
275Calories
26gProtein
24gCarbs
9gFat
3gFiber
12gSugar
Ingredients
Instructions
-
Cook chicken. In a large pot, combine chicken, broth, and bay leaf. Bring to a simmer and cook 15 minutes until chicken is cooked through. Remove chicken and shred.
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Sauté leeks. In a separate pan, melt butter over medium heat. Add leeks and cook 8-10 minutes until soft and silky, stirring occasionally. Add wine if using and cook until mostly evaporated.
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Build the soup. Add sautéed leeks, carrots, prunes, and thyme to the broth. Simmer 15 minutes until carrots are tender and prunes are plump.
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Finish. Return shredded chicken to pot. Remove bay leaf. Season with salt and white pepper. Serve garnished with fresh parsley.
Recipe Notes
- Dried apricots: Can substitute for prunes for a tangier flavor.
- Dairy-free: Use olive oil instead of butter.
- More savory: Reduce prunes to 1/2 cup.
- Storage: Refrigerate 4 days. Prunes get softer over time.
