Chicken And Leek Soup Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Butter/Margarine1⁄8 Pound
 Leeks6 , thinly sliced (Use Some Of The Green Part)
 Garlic1 Clove (5 gm), peeled and quartered
 Chicken stock6 Cup (96 tbs) (Fresh, Canned, Or Made With Stock Base)
 Salt To Taste
 Uncooked macaroni1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1799 Calories from Fat 594

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 34.3 g171.7%

Trans Fat 0 g

Cholesterol 165.1 mg

Sodium 2673.1 mg111.4%

Total Carbohydrates 247 g82.4%

Dietary Fiber 21.3 g85.3%

Sugars 66.4 g

Protein 61 g121.2%

Vitamin A 389.3% Vitamin C 223.4%

Calcium 71.5% Iron 153.6%

*Based on a 2000 Calorie diet

Directions

Melt butter in a 2-quart pan; add leeks and garlic and stir to coat with butter.
Cover and cook slowly for about 15 minutes, stirring occasionally (leeks should not brown).
Add chicken stock, cover, and simmer about 30 minutes longer.
Taste and add salt if necessary.
Bring to a boil and add macaroni; boil for about 5 minutes.
Remove garlic.
Simmer soup slowly while preparing the cheese topping.
Top each serving with a spoonful of the cheese mixture.
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