Chicken Soup with Apples and Leeks

| March 5, 2013 | 4 Comments

In 1986, the Golden Gate Hotel’s owners settled down to create the kind of hotel they’d always dreamed of—comfortable and charming, full of flowers, and serving a great cup of coffee. But they also serve a great cup of soup that will warm you from the inside out. Originally published in the California Bed and Breakfast Cookbook, here is the hotel’s secret recipe for Chicken Soup with Apples and Leeks.

By Donovan Govan. [GFDL (http-_www.gnu.org_copyleft_fdl.html) or CC-BY-SA-3.0 (http-_creativecommons.org_licenses_by-sa_3.0_)], via Wikimedia Commons

By Donovan Govan. [GFDL (http-_www.gnu.org_copyleft_fdl.html) or CC-BY-SA-3.0 (http-_creativecommons.org_licenses_by-sa_3.0_)], via Wikimedia Commons

Makes 6 servings

1 whole chicken, cut up, washed and patted dry
Salt and pepper, to taste
½ stick butter, divided
3 leeks
2 Granny Smith apples, peeled and cut into ¼-inch cubes
3 cups chicken broth
½ cup dry apple juice
3 tablespoons Calvados or other apple brandy
1 tablespoon apple cider vinegar
½ cup heavy cream

Season chicken with salt and pepper. Melt 2 tablespoons of butter in a soup pot over medium heat. Add chicken and cook for 5 minutes longer. Remove chicken to a bowl and set aside.

Pour any butter or fat out of soup pot. Melt remaining 2 tablespoons of butter in soup pot over medium heat. Cut greens off leeks, leaving only about 1-inch of green. Slice leeks, add to pot and brown. Add chicken, apples, broth, vinegar, and apple juice to leeks. Bring mixture to a slow simmer. Skim any fat. Cover pot and simmer very gently for 15 minutes, until chicken is cooked through. Remove chicken and let cool.

Skin and debone chicken. Cut meat into 1/2-inch chunks. Skim any remaining fat from soup. Add Calvados and heavy cream. Bring to a simmer and season with salt and pepper. Add chicken and simmer for 2 minutes. Serve immediately in hot bowls.

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Written by the dedicated, hard-working Women's Adventure staff and their very generous team of volunteer writers. Want to lend a hand at making this splendid magazine even more splendid? Contact us at digital.diva@womensadventuremagazine.com and let us know!

Comments (4)

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  1. Willa says:

    I think I’m going to be making this very soon as the leeks are growing in the garden and the rest is in the refrigerator or walking around the yard. Sounds really delicious

  2. anne says:

    It says to add vinegar, but it’s not listed on the ingredients list. How much vinegar?

  3. Jennifer Olson Jennifer says:

    Anne, we don’t know how much vinegar or what type! Thanks for catching this missing info. If you experiment and find something that works, let us know!

  4. Susan Hayse Susan says:

    I’m going to make a guess on the vinegar. I’d say one tablespoon of apple cider vinegar, just because you’ve got the Calvados in there. I hope that’s a good guess!

So what do you think?