Chicken and Leek Soup: A Cozy and Comforting Classic
Chicken and Leek Soup is a warm, comforting dish made with tender chicken, sweet leeks, and a flavorful broth. This simple yet hearty soup is perfect for chilly days, meal prep, or a light, nourishing dinner.
Equipment
- Large soup pot or Dutch oven Ideal for simmering the broth evenly
- Sharp knife and cutting board For chopping leeks, carrots, and chicken
- Wooden spoon Helps stir ingredients evenly without scratching the pot
- Ladle Perfect for serving the soup
- Measuring cups and spoons Ensures accurate ingredient proportions
- Fine mesh strainer (optional) Helps clean leeks thoroughly to remove dirt and grit
Ingredients
Main Ingredients:
- 2 tablespoons olive oil or butter – Enhances flavor and richness
- 2 large leeks white and light green parts, thinly sliced – Adds a mild, slightly sweet onion flavor
- 2 cloves garlic minced – Boosts the aromatic base of the soup
- 2 medium carrots diced – Provides natural sweetness and texture
- 1 celery stalk diced – Helps build the soup’s flavor base
- 1 pound boneless skinless chicken breasts or thighs – Creates a tender, protein-packed soup
- 6 cups chicken broth homemade or store-bought – Forms the rich and savory base
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme – Infuses an earthy herby flavor
- 1 bay leaf – Enhances the overall depth of the broth
- Salt and black pepper to taste – Balances the flavors
- ½ cup heavy cream or coconut milk optional – Adds a creamy, velvety texture
- Juice of ½ lemon – Brightens the flavors with a touch of acidity
- Fresh parsley chopped, for garnish – Gives a fresh and vibrant finish
Optional Additions:
- 1 small potato diced, for a heartier soup
- ½ teaspoon smoked paprika for a hint of warmth
- ¼ cup white wine for depth and richness in the broth
Instructions
Step 1: Prepare the Ingredients
- 1️⃣ Trim the leeks, removing the dark green tops and root ends, then slice them into thin rounds.
- 2️⃣ Rinse the leeks under cold running water in a fine mesh strainer to remove any dirt or sand.
- 3️⃣ Mince the garlic, dice the carrots and celery, and cube the chicken if not using whole pieces.
💡 Pro Tip: Soaking leeks in water before rinsing ensures they’re completely clean.
Step 2: Sauté the Aromatics
- 4️⃣ Heat 2 tablespoons of olive oil or butter in a large soup pot or Dutch oven over medium heat.
- 5️⃣ Add the sliced leeks, carrots, and celery and sauté for 5-6 minutes until softened.
- 6️⃣ Stir in the minced garlic and cook for another minute until fragrant.
💡 Sautéing the leeks first releases their natural sweetness for a better-tasting soup.
Step 3: Add the Chicken and Simmer the Broth
- 7️⃣ Place the chicken breasts or thighs into the pot and pour in 6 cups of chicken broth.
- 8️⃣ Add the thyme, bay leaf, salt, and black pepper, then bring to a gentle boil.
- 9️⃣ Reduce the heat to low, cover, and let the soup simmer for 30-35 minutes until the chicken is fully cooked and tender.
💡 For extra depth, stir in ¼ cup of white wine before adding the broth.
Step 4: Shred the Chicken & Finish the Soup
- 🔟 Remove the cooked chicken from the pot and shred it with two forks.
- 1️⃣1️⃣ Return the shredded chicken to the soup and stir well.
- 1️⃣2️⃣ If using, pour in ½ cup of heavy cream or coconut milk for a creamier texture.
- 1️⃣3️⃣ Squeeze in the juice of ½ a lemon to brighten the flavors.
💡 For a thicker soup, blend a small portion and mix it back in.
Step 5: Garnish & Serve
- 1️⃣4️⃣ Remove the bay leaf, adjust seasoning if needed, and ladle the soup into bowls.
- 1️⃣5️⃣ Garnish with fresh parsley and serve hot with crusty bread or warm biscuits.
💡 Pair this soup with our Grandma’s Chicken Soup Recipe for a comforting meal!
Notes
✅ Storage Tips:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed, freezer-safe container for up to 3 months.
- Stovetop: Heat over medium-low heat with a splash of broth.
- Microwave: Heat in 30-second intervals, stirring in between.
- For extra richness, stir in Greek yogurt before serving.
- For a dairy-free version, use coconut milk instead of cream.