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–+ servings
This chicken and leek soup is so easy to make, just toss everything in a big pot and let simmer. It is light, but comforting with ginger and mint then topped with a bold pesto made from carrot tops, radish tops, and lemon zest. #chickensoup #leeks #pesto #chickenandleeksoup #carrottops
Kate Ramos

Chicken and Leek Soup with Lemon-Carrot Top Pesto

This chicken and leek soup is light, but comforting with ginger and mint then topped with a bold pesto made from carrot tops, radish tops, and lemon zest.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 -10 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

For the Soup: 
  • 1 whole chicken or 4 pounds chicken pieces
  • 3 large leeks trimmed, washed, halved, and sliced (see post for the best method)
  • 2 ounces fresh ginger about a 5-inch piece, peeled and thinly sliced
  • 12 ounces about 5 small carrots (with tops, if making pesto), peeled and cut into large slices
  • large handful fresh mint about 12 sprigs
  • 8 cups water
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
For the Lemon-Carrot Top Pesto:
  • 1 1/2 cups packed carrot top leaves thin leaves removed from the stem
  • 1 1/2 cups packed radish tops or same amount of more carrot tops
  • 1 cup packed Italian parsley
  • 2 cloves garlic
  • 1/4 cup pumpkin seeds
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/2 cup olive oil

Method
 

For the Soup: 
  1. Combine all ingredients in a large soup pot. Bring to a boil, then reduce heat to a simmer, cover and cook until chicken is tender and beginning to fall off the bone, about 1 1/2-2 hours.
  2. Remove chicken to a large sheet pan or plate and let cool (keep pot covered and broth simmering). Once cool enough to handle, pick meat off chicken bones and return to pot, discard all skin and bones.
  3. Taste and add more salt as needed.
For the Pesto: 
  1. Combine all ingredients except the olive oil in a food processor. With the processor running, slowly drizzle olive oil into the pesto. Keep blending until it forms a smooth paste.
To Serve: 
  1. Ladle soup into bowls and top with a dollop of pesto. Enjoy!

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