This Chicken and Leek Soup is cozy and nourishing. The leeks create a velvety texture and the potatoes add creaminess. The shredded chicken is perfectly tender thanks to the herbs and vegetables. This soup is perfect year round and can be enjoyed as a side or as a main dish.
You can use boneless chicken thighs instead of breasts or a combination of different cuts if you have leftover chicken to use. You can add some rice or orzo to the soup along with the chicken for some extra hardiness.
First melt the butter in a large pot over medium heat. Then add in the leeks and allow them to soften for about 5 minutes. Stir so they do not burn. Then add garlic, carrots, and celery, and cook for another 2 minutes. Pour in the chicken broth and give a few good stirs.
Add the chicken, diced potato, salt, pepper, thyme and dill. Bring to a low simmer and cover for 25-30 minutes. The chicken and potatoes should be cooked through. Then remove the chicken from the pot and shred it with two forks.
Using an immersion blender, blend the soup until it is about half smooth. Leave some smaller pieces of vegetables. Add the chicken back into the pot. (Skip this step if you like a chunky soup.) Add in the lemon juice and stir to combine.
Stir in the heavy cream off heat until even. Bring back to a gentle simmer for 1-2 minutes.
Ladle into bowls and enjoy!
Chicken and Leek Soup FAQS:
You will need the following ingredients:
olive oil, leeks, garlic, carrots, celery, chicken broth, chicken breast, russet potato, salt, pepper, dried thyme, dried dill, lemon juice, heavy cream
You will need the following supplies:
a large pot or Dutch oven, immersion blender
This soup keeps well in the fridge for 3-4 days and freezes beautifully for up to 3 months. Reheat on the stove or in the microwave until heated through.
This Chicken and Leek Soup is best served hot.
Notes:
- Skip the cream and use a splash of coconut milk for a subtle sweetness. Or skip the cream altogether for a lighter version.
- You can add some rice or orzo to the soup along with the chicken for some extra hardiness.
- We used almost the entire leek, just avoided the tippy tops of them. Slice them fine and wash thoroughly. Allowing them to soften by themselves will break down the fibers and make for great flavor.
- You can use boneless chicken thighs instead of breasts or a combination of different cuts if you have leftover chicken to use.
- You can use a blender if you do not have an immersion blender. Just give it a few pulses and not a full blend.
Chicken and Leek Soup
Ingredients
- 2 tablespoon olive oil
- 3 cups leeks, cleaned and thinly sliced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 1 celery rib, diced
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 large russet potato, peeled and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried dill
- Juice of ½ lemon
- ½ cup heavy cream or half-and-half (optional)
Instructions
- Melt butter in a large pot over medium heat. Then add in the leeks and allow them to soften for about 5 minutes. Stir so they do not burn.
- Add garlic, carrots, and celery, and cook for another 2 minutes.
- Pour in the chicken broth and give a few good stirs.
- Add the chicken, diced potato, salt, pepper, thyme and dill. Bring to a low simmer and cover for 25-30 minutes. The chicken and potatoes should be cooked through.
- Remove the chicken from the pot and shred it with two forks.
- Using an immersion blender, blend the soup until it is about half smooth. Leave some smaller pieces of vegetables. Add the chicken back into the pot. (Skip this step if you like a chunky soup)
- Add in the lemon juice and stir to combine.
- Stir in the heavy cream off heat until even. Bring back to a gentle simmer for 1-2 minutes. Ladle into bowls and enjoy.
Notes
- Skip the cream and use a splash of coconut milk for a subtle sweetness. Or skip the cream altogether for a lighter version.
- You can add some rice or orzo to the soup along with the chicken for some extra hardiness.
- We used almost the entire leek, just avoided the tippy tops of them. Slice them fine and wash thoroughly. Allowing them to soften by themselves will break down the fibers and make for great flavor.
- You can use boneless chicken thighs instead of breasts or a combination of different cuts if you have leftover chicken to use.
- You can use a blender if you do not have an immersion blender. Just give it a few pulses and not a full blend.
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