Chicken and leek soup with cream. The best winter soup

This chicken and leek soup with cream is going to become one of your favorites this winter. And if you also finish it with a little bread and gratin cheese, you will touch the sky with the tips of your fingers.

Ingredients

20 g butter
1 onion, chopped
Salt
2 leeks, cut in half and julienned
3 cloves garlic, minced
2 sprigs of rosemary with the leaves finely chopped
1.3 l chicken broth
200ml white wine
1 lemon (zest and juice)
100 ml white wine
2 chicken breasts
250 g dry short pasta (I used shark)
150 ml of liquid cream or evaporated milk
½ cup grated Grana Padano
Black pepper and salt

To serve

1 loaf of bread
50 ml extra virgin olive oil
60 g of Grana Padano
40 g emmental cheese

Preparation:

In a saucepan we heat the butter over heat. Add the onion, leeks and a pinch of salt. Cover and cook over low heat for about 10 minutes, until very tender, lightly golden and creamy. Add the rosemary and garlic and let it cook for a couple more minutes.

Add the chicken broth and the zest of one lemon.

Add the chicken breasts, making sure they are submerged in the broth. We cover the pot and let it boil for 5 minutes over low heat.

After 5 minutes, we add the pasta, cover the pot and leave for 4 minutes.

After 4 minutes, remove the chicken breasts to a bowl to cool slightly before shredding them with two forks.

Add the lemon juice to the soup and, when the pasta is al dente, remove the soup from the heat.

Add the shredded chicken along with the grana padano, the liquid cream and a generous amount of freshly ground black pepper.

I like to serve it with toasted bread with more grana padano and a little Emmental cheese to melt it.

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