I came across this recipe in the spring and have made it a few times – but I wouldn’t limit it to Spring time only. I think this soup is perfect for fall and winters too!
- 3 chicken legs with thighs attached
- 4 cups (1L) chicken stock (preferably organic, no added salt)
- 4 cups (1L) water
- 2 leeks, dark green parts removed
- 1 carrot, halved lengthwise
- 1 stalk celery, halved lengthwise
- ½ cup parsley with stems
- 1 piece of Parmesan rind (I always keep my parmeggiano rinds for soups, in the fridge)
- 1 tbsp butter
- 3 eggs whisked
- 1 cup frozen peas (you can use fresh if you like)
- 1 cup lightly packed grated Parmesan cheese, divided
- Salt and pepper
- ½ cup chopped parsley
- Place the chicken in a large pot and cover with chicken stock and 4 cups of water. Heat over high until boiling. Reduce heat immediately to low and simmer. Using a large spoon, remove any greyish foam that rises to the surface of the pot.
- Once stock is clear, add in 1 leek, carrot, celery, parsley and Parmesan rind. Simmer until chicken is cooked through and stock is deep golden, about 1 hour.
- Remove chicken from pot and set aside to cool slightly. Strain stock through a fine mesh sieve. Discard leek, carrot and celery. Remove skin from the chicken and discard. Tear meat off the bones and set aside. Discard bones.
- Slice remaining leek into ¼ inch rounds. Heat butter in large pot over medium heat. Add leeks and cook until translucent and fragrant, about 3 minutes. Pour in stock and bring to a simmer.
- Whisk eggs in a bowl, and add to the stock, a little at a time. Egg drops will cook immediately. Continue until all the egg is dropped into the soup.
- Stil in peas and half of the parmesan cheese. Add in reserved chicken meat and stir to to heat through, about 3 minutes. Add salt and pepper to taste.
- Divide soup among bowls. Garnish with remaining parmesan cheese and chopped parsley.
Makes about 8 cups – serves 8