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This hearty chicken and leek soup recipe is perfect for a comforting meal during chilly days. Made with tender chicken, savory leeks, and a blend of aromatic spices, this soup is not only delicious but also packed with nutrition. It’s easy to make and can be enjoyed as a starter or a main course. Whether you’re looking for a comforting meal or a healthy soup recipe, this chicken and leek soup is sure to hit the spot.

Chicken and leek soup can have various health benefits, as it is a nutrient-dense meal. Chicken is an excellent source of protein, which is essential for building and repairing tissues in the body. It also contains vitamins and minerals like niacin, selenium, and vitamin B6, which contribute to the overall health of the body.

Leeks, on the other hand, are a good source of dietary fiber, which helps to regulate digestion and reduce the risk of constipation. They also contain antioxidants that may help to protect the body from free radicals and reduce the risk of chronic diseases like cancer and heart disease.

Overall, chicken and leek soup is a nourishing and comforting meal that can provide a range of health benefits when consumed as part of a balanced diet.

Chicken and Leek Soup

Chicken and leek soup can have various health benefits, as it is a nutrient-dense meal. Chicken is an excellent source of protein, which is essential for building and repairing tissues in the body. It also contains vitamins and minerals like niacin, selenium, and vitamin B6, which contribute to the overall health of the body.
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Prep Time 29 minutes
Cook Time 1 minute
Course Main Course
Cuisine American

Equipment

  • large pot
  • blender

Ingredients
  

  • olive oil
  • sliced leeks
  • garlic cloves
  • chicken broth
  • chicken breast
  • chopped carrot
  • celery
  • dried thyme
  • salt and pepper
  • parsley
  • heavy cream

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, and sauté until the leeks are soft and translucent, about 5 minutes.
  • .Add the chicken broth, chicken, carrots, celery, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.
  • Remove the pot from the heat and stir in the heavy cream and parsley. Use an immersion blender to blend the soup until it is smooth and creamy.
  • Alternatively, you can transfer the soup to a blender and blend in batches until smooth. Serve hot, garnished with additional parsley if desired.
SOURCE: MY RECIPE JOINT

Video

Notes

To make this soup creamier, you can add a splash of heavy cream or coconut milk at the end.
This soup can be made ahead of time and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
If you want to make the soup thicker, you can add a bit of cornstarch or flour to the broth.
You can use bone-in chicken thighs or chicken breasts instead of boneless chicken thighs if you prefer. Just adjust the cooking time accordingly.
To make this soup even more nutritious, you can add some chopped spinach, kale, or other leafy greens to the pot.
Serving size in grams will depend on the desired portion size and the number of servings. It is recommended to use a kitchen scale to measure the exact weight of each serving.

Nutrition

Serving: 240g
Keyword chicken and leek soup
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