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!

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Divide soup among bowls. Garnish with remaining parmesan cheese and chopped parsley.

 

Makes about 8 cups – serves 8