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
A sophisticated sweet-savory soup featuring tender chicken, silky leeks, and naturally sweet prunes. French-inspired elegance in every bowl.
Nutrition per serving
275 Calories
26g Protein
24g Carbs
9g Fat
3g Fiber
Ingredients
Instructions
- . Simmer chicken in broth with bay leaf 15 minutes. Remove and shred.
- . Sauté leeks in butter until soft. Add to broth with carrots and prunes.
- . Simmer 15 minutes until vegetables are tender and prunes plump.
- . Return chicken. Season and serve with 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.