Chicken, Spinach and Leek Soup with Shaved Parmesan

, from Issue #41. May, 2016
Photography by Aaron McLean.
Chicken, Spinach and Leek Soup with Shaved Parmesan

Chicken and tarragon is a great match and this is a very quick, light and flavoursome soup. 

Serves: 4–6


2 tablespoons olive oil
1 onion, thinly sliced
1 large leek, thinly sliced
2 medium carrots, peeled and diced
2 cloves garlic, crushed
2 teaspoons dried tarragon
2 bay leaves
600 grams boneless and skinless chicken thighs, sliced 1½ cm
6 cups chicken stock
2 large handfuls spinach
sea salt and freshly ground pepper

To serve
shaved Parmesan
zest of 1 lemon
olive oil


Heat the olive oil in a large saucepan and add the onion, leek and carrots with a good pinch of salt. Cover and cook until tender. Add the garlic, tarragon, bay leaves and chicken and cook for 3 minutes. Add the stock, season and simmer for about 8 minutes or until the chicken is cooked through. Add the spinach and stir to wilt.

To serve: Ladle the soup into warm bowls. Top with shaved Parmesan, lemon zest, a drizzle of olive oil and a grind of pepper.