Here’s a simple and comforting chicken leek soup that’s perfect for any day. With tender chicken, flavorful leeks, and a light broth, it’s easy to make and satisfying to eat. Whether you need something warm and cozy or a light, nourishing meal, this soup is the answer.
Why We Love This Chicken Leek Soup!
What makes chicken leek soup such a beloved dish? Well, it’s more than just the delightful combination of ingredients—it’s the simplicity and versatility of the recipe. Let’s take a closer look at why this soup is so adored by many.
1. Health Benefits
Chicken leek soup is not only delicious but also nourishing. Leeks are packed with essential nutrients, including vitamins A, C, and K, along with folate and fiber. Carrots provide a boost of beta-carotene, which is essential for maintaining healthy skin and eyes. The addition of chicken adds protein and makes the soup a filling option for lunch or dinner. When combined, these ingredients create a well-rounded dish that’s both hearty and healthy.
2. Ease of Preparation
If you’re someone who loves a good meal but doesn’t want to spend hours in the kitchen, this chicken leek soup is for you. The recipe requires minimal effort, and most of the work involves chopping the vegetables and letting the soup simmer. The slow-cooked flavors develop naturally, and the result is a delicious dish that doesn’t require much time or attention.
3. Versatility
Feel free to make this soup your own by adjusting the ingredients to your liking. Whether you prefer a thicker consistency or want to add extra veggies, chicken leek soup is adaptable. It can be made with any type of chicken, from leftover rotisserie chicken to poached chicken breasts. You can also swap out ingredients based on what you have on hand—zucchini, potatoes, or even spinach would all work well in this dish.
4. Comfort in a Bowl
When it comes to comfort food, few dishes can compare to a warm, soothing bowl of chicken leek soup. It’s the perfect antidote to a cold day or when you’re feeling under the weather. The combination of the flavorful broth, tender vegetables, and juicy chicken will make you feel nourished and cared for with every spoonful.
Ingredients with Quantities
The beauty of chicken leek soup lies in its simplicity. You don’t need to gather an extensive list of hard-to-find ingredients. Chances are, you already have all the ingredients you need right in your kitchen. Here’s what you’ll need to make a pot of flavorful, nourishing chicken leek soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 leeks, washed thoroughly and thinly sliced
- 2 carrots, peeled and diced
- 2 celery sticks, chopped
- 2 garlic cloves, minced
- 6 cups chicken stock (preferably homemade or low-sodium)
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
This list covers everything you need to create a rich, satisfying bowl of soup. Keep in mind that you can always adjust the quantities to suit your taste or to make a larger batch if needed.
How to Make Chicken Leek Soup
Now that you know why we love chicken leek soup, let’s get into the details of how to make it. Follow these simple steps to create a pot of soup that’s as comforting as it is delicious.
Step 1: Prepare the Ingredients
Start by preparing all your ingredients. Slice the leeks into thin rings, making sure to wash them thoroughly since they can trap dirt between the layers. Dice the carrots and celery into small pieces, and chop the onion finely. Mince the garlic cloves and shred the cooked chicken.
Step 2: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat until it’s warm and ready. Add the chopped onions and minced garlic and sauté for about 2–3 minutes or until fragrant and softened. Add the sliced leeks, carrots, and celery to the pot and sauté for an additional 5 minutes. You’ll want the vegetables to soften and start to release their natural sweetness, which will add depth to the flavor of the soup.
Step 3: Add Seasonings and Stock
Stir in the dried thyme and bay leaf, and season with salt and pepper to taste. Then, pour in the chicken stock and bring everything to a boil. Once it reaches a boil, reduce the heat and let the soup simmer for 20–25 minutes, or until the vegetables are tender and the flavors have melded together.
Step 4: Add the Chicken
Once the vegetables are tender, stir in the shredded chicken and allow it to heat through for another 5 minutes. Taste the soup and, if necessary, adjust the seasoning with more salt and pepper. Don’t forget to remove the bay leaf at this point.
Step 5: Garnish and Serve
Pour the soup into bowls and top with freshly chopped parsley for a burst of color and flavor. Serve immediately, and enjoy the warmth and comfort of this homemade chicken leek soup.
Expert Tips for the Best Chicken Leek Soup
Want to take your chicken leek soup to the next level? Here are some expert tips to make sure your soup turns out perfect every time:
Leek Prep is Key
Leeks can often trap dirt and sand between their layers. To clean them properly, slice the leeks in half lengthwise, then rinse them under cold water to remove any grit. After washing, slice them into thin rings.
Homemade Stock Makes a Difference
While store-bought chicken stock is convenient, homemade stock will elevate the flavor of your soup significantly. If you have the time, try making your own stock by simmering chicken bones with vegetables, herbs, and water for a few hours.
Common Mistakes to Avoid
Even though chicken leek soup is simple, there are a few common mistakes that can affect the final result. Here’s how to avoid them:
Overcooking the Vegetables
While you want your vegetables to soften, don’t let them cook for too long. Cooking the vegetables for too long can cause them to become mushy and lose their flavor. Keep an eye on the simmer time, and check the veggies regularly to ensure they’re tender but not falling apart.
Skipping the Wash
Make sure to wash your leeks thoroughly. Dirt can hide between the layers, and the last thing you want is to bite into a gritty soup. Always slice and rinse them before adding them to the pot.
Forgetting to Remove the Bay Leaf
It’s easy to forget to take out the bay leaf, but it’s essential. Bay leaves are tough and inedible, so make sure to remove them before serving.
Variations to Try
If you’re in the mood to mix things up, here are some fun variations to try:
Vegetarian Version
For a vegetarian option, simply replace the chicken stock with vegetable stock and omit the chicken. You can add chickpeas or tofu to maintain some protein in the soup.
Creamy Twist
For a creamier soup, blend half of the soup until smooth, then stir in a splash of heavy cream or coconut milk for a velvety finish.
Spicy Kick
Add a pinch of red pepper flakes or a dash of hot sauce to give your soup a bit of heat. It pairs wonderfully with the sweetness of the leeks and carrots.
More Chicken recipes you will love!
Smoked boneless chicken thighs
instant pot chicken and noodles
FAQ: Chicken Leek Soup
Here are some common questions people ask when making chicken leek soup. Whether you’re a beginner or an experienced cook, this FAQ section will help you perfect your recipe and understand the benefits of this dish.
Why is leek soup good for you?
Leek soup, especially chicken leek soup, is incredibly good for you. Leeks are part of the allium family, which includes garlic and onions, and they are known for their health benefits. They are rich in vitamins A, C, and K, as well as antioxidants that help fight inflammation. Leeks are also a great source of fiber, which aids in digestion and keeps you feeling full longer. Adding chicken to the soup provides lean protein, which is essential for muscle repair and overall health. The combination of these nutritious ingredients makes chicken leek soup a comforting, healthy meal option that nourishes both your body and soul.
Can you put raw chicken in soup?
Yes, you can put raw chicken in soup, but there are a few things to keep in mind to ensure food safety and a delicious result. If you’re using raw chicken, it’s best to add it early in the cooking process to allow it to cook fully. You can poach the chicken directly in the soup by adding whole chicken breasts or thighs to the simmering broth. After cooking, shred the chicken before serving. If you prefer a quicker method, you can also use cooked or rotisserie chicken, which simply needs to be reheated in the soup. Both options work well, but adding raw chicken ensures a rich, flavorful broth.
How do you thicken leek soup?
There are several ways to thicken leek soup depending on the texture you prefer. Here are a few methods:
Puree some of the soup: If you like a creamy texture, take a portion of the soup (vegetables and broth) and blend it until smooth, then stir it back into the pot. This will create a thicker consistency without needing any extra ingredients.
Add a thickening agent: You can use flour or cornstarch to thicken the soup. Simply mix a tablespoon of flour or cornstarch with a little water to form a slurry, then stir it into the soup. Allow it to simmer for a few minutes, letting it thicken to your desired consistency.
Add potatoes or rice: For a natural thickening method, add potatoes or rice to the soup. As they cook, they will break down and help thicken the broth. This method adds extra heartiness to the soup.
Chicken leek soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 leeks washed thoroughly and thinly sliced
- 2 carrots peeled and diced
- 2 celery sticks chopped
- 2 garlic cloves minced
- 6 cups chicken stock preferably homemade or low-sodium
- 2 cups cooked chicken shredded (rotisserie chicken works perfectly)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the Ingredients
- Start by slicing the leeks into thin rings and washing them thoroughly. Dice the carrots and celery, chop the onion finely, mince the garlic, and shred the cooked chicken.
Step 2: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat until warm. Add the onions and garlic and sauté for 2–3 minutes until softened. Add the leeks, carrots, and celery and cook for another 5 minutes to bring out their natural sweetness.
Step 3: Add Seasonings and Stock
- Stir in the thyme and bay leaf, then season with salt and pepper. Add the chicken stock and bring it to a boil. Reduce the heat and simmer for 20–25 minutes until the vegetables are tender.
Step 4: Add the Chicken
- Once the vegetables are tender, stir in the shredded chicken and heat for 5 minutes. Taste and adjust seasoning as needed, then remove the bay leaf.
Step 5: Garnish and Serve
- Spoon the soup into bowls and top with chopped parsley. Serve hot and enjoy!