Though we have not had the snow we are used to (yet) this winter out here in the west, we have certainly had our share of cold days. When the temperature drops and the frost appears, I don't think there is anything more enjoyable than a bowl of freshly made soup.
One of the more popular soups during the winter season is Chicken Noodle. What we decided to do is take this classic soup and re-do it. Instead of boring and bland boiled chicken meat, we either grill or broil some chicken breasts. We also don't use any noodles but if you want to add a little more texture to the soup, you can (or even some homemade dumplings).
Ingredients needed to make Grilled Chicken Soup (serves 4):
- 2 whole chicken breasts, halved
- 1 Tbs. corn oil
- 1 tsp. salt
- 1/s tsp. ground black pepper
- 2 Tbs. olive oil
- 1 leeks, cleaned and chopped
- 4 cloves garlic, thinly sliced
- 4 cups chicken stock
- Remove the fat from the chicken and rub with the oil and then season with the salt and pepper. Set the chicken aside 5 minutes.
- Pre-heat broiler or grill.
- In a medium sauté pan or skillet heat the olive oil over medium heat. Add the leek and sauté 5 minutes. Add the garlic and sauté 1 minute.
- Place the chicken under the broiler or on the grill and cook 5 minutes per side, longer on the grill (or to desired doneness). Remove the chicken to a cutting board and set aside.
- In a medium saucepan bring the chicken stock to a boil over medium heat.
- Using a slotted spoon remove the leeks and garlic from the sauté pan and place into the chicken stock.
- Slice each grilled breast on slant and about 1/2-inch thick. Place the sliced breast meat into serving bowl.
- Ladle the stock over the breasts and serve.
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