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)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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!
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!