Lets chase the winter blues away in this easy to make chicken soup. I love the variety leeks bring to the table. The cumin and red pepper; give it a sweet and spicy flavor. My favorite!
1 T. olive oil or butter
3 leeks, rinsed and chopped
3 cloves galic
2 red bell peppers chopped
1 pound chicken or turkey breast chopped
1 1/2 t. cumin
2 t. rosemary
1/4 t. crushed red pepper
1 medium butternut squash, peeled and chopped
juice from 1/2 lime
4 c. chicken broth
salt and pepper to taste
Heat oil in a large stock pot, add leeks and peppers. Cook over medium while stirring for 3 - 4 minutes or until vegetables are soft. Add garlic and cook for 1 minute.
Add broth, rosemary, cumin, and squash. Cover and bring to boil. Reduce heat to a simmer and cook roughly 20 minutes until vegetables are soft.
Add turkey/chicken and simmer until meat is cooked through.
Add lime juice, red pepper, salt and pepper.
Note: You can use raw or cooked chicken/turkey. This is a great recipe post Thanksgiving or you can use a rotisserie chicken if you are short on time.