CHICKEN LEEK SOUP WITH WHITE WINE (ISLAND OF CRETE-GREECE)

  • 1/2 cup extra virgin olive oil

    • 2 pounds chicken breast, cut into bite-sized pieces
    • 1 large leek, cut into thin rounds
    • 4 green onions (scallions), chopped
    • 4 celery sticks, chopped
    • 1 small cabbage, cut into thick slices
    • 1 cup white wine
    • salt and pepper, to taste
    • 1/2 tsp paprika
    • pinch of nutmeg
    • 3 cups water

    • In a deep pot, heat the olive oil. Add the chicken and sauté until cooked on the outside. Add the leeks, green onions, and celery. Sauté for 1 minute.
    • Add cabbage and sauté for a few minutes until fork tender. Add wine, salt, pepper, paprika, nutmeg and water. Mix well.
    • Cook on low heat for 45 minutes.

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