Serve this simple chicken soup on a chilly spring evening with gluten-free focaccia bread if desired. Fresh shelling peas or frozen peas can be used in this recipe. A good homemade chicken broth creates a light and flavorful base, however, store-bought chicken stock can be used as well.
Ingredients
2 tablespoons
extra virgin olive oil
1½ pounds
boneless chicken breasts
chopped
1 large
leeks
thinly sliced
1½ pounds
yukon gold potatoes
chopped
3 medium
carrots
peeled and sliced
2 teaspoons
dried dill
6 cups
chicken stock
1½ cups
frozen peas
½ cups
chopped
parsley
1 cups
heavy cream
sea salt
to taste
Garnish
¼ cups
snipped
fresh chives