Chicken leek soup Recipe
This Chicken Leek Soup is a comforting, healthy, and easy-to-make dish. With tender chicken, nutritious leeks, and a light broth, it’s a versatile and flavorful meal that’s perfect for any day. Whether you need something cozy for a cold evening or a light, nourishing option, this soup fits the bill!
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!