Here is my trusted chicken and leek soup recipe, with tender chunks of chicken, fresh leeks, and hearty vegetables in a warm, comforting broth that comes together in just one pot.
This soup has become my go-to meal during the cold months. I always make a big batch because my family loves having it for lunch the next day. Nothing beats a bowl of homemade soup when you need something cozy, right?
Why You’ll Love This Chicken and Leek Soup
- Healthy and nutritious – Packed with lean protein from chicken and loads of vegetables like leeks, carrots, and cauliflower, this soup is both filling and good for you.
- One-pot meal – Everything cooks in a single pot, which means less cleanup and more time to enjoy your evening.
- Quick weeknight dinner – Ready in under an hour, this soup is perfect for busy weeknights when you want something warming and homemade.
- Budget-friendly ingredients – Using simple vegetables and chicken tenders, this soup stretches your grocery budget while delivering great flavor.
- Meal-prep friendly – This soup tastes even better the next day and freezes well, making it perfect for batch cooking and future meals.
What Kind of Leeks Should I Use?
For soup recipes, you’ll want to look for fresh leeks with long, straight white stalks and crisp, dark green tops. The most common variety you’ll find at the grocery store is the American Flag leek, which is perfect for this recipe. Only use the white and light green parts of the leek since the dark green tops are too tough – save those for making stock if you’d like. Before adding them to your soup, be sure to clean your leeks thoroughly by slicing them lengthwise and rinsing between the layers, as they often hide dirt and sand. If you can’t find leeks, green onions can work in a pinch, though you’ll miss out on that distinct mild, sweet flavor that makes leek soup so special.
Options for Substitutions
This cozy soup recipe is pretty flexible and allows for several easy swaps:
- Leeks: Since leeks are a key ingredient here, try to use them if possible. But if you’re in a pinch, you can substitute with a mix of green onions and yellow onions (use about 2 medium onions total).
- Chicken tenders: Feel free to use chicken breasts or thighs instead. You can even use leftover rotisserie chicken – just add it near the end of cooking since it’s already cooked.
- Cauliflower: You can swap cauliflower with broccoli, or leave it out and add extra potatoes or carrots instead.
- Yellow potatoes: Any potato variety works here – red potatoes, russets, or even sweet potatoes for a different twist.
- Dried herbs: Fresh herbs work great too – just triple the amount called for in the recipe. You can also use Italian seasoning as a substitute for all the dried herbs.
- Zucchini: Yellow summer squash works just as well, or you could use green beans or celery instead.
- Shallot: No shallots? Use about 1/4 of a medium onion instead.
Watch Out for These Mistakes While Cooking
The biggest challenge when making chicken and leek soup is not cleaning your leeks properly – sand and dirt can hide between the layers, so be sure to slice them and give them a thorough rinse in a colander under running water. Adding the chicken too early is another common mistake that can lead to overcooked, rubbery meat – instead, wait until the vegetables are almost tender before adding your chicken pieces, which typically only need 8-10 minutes to cook through. For the best flavor development, don’t rush the initial step of sautéing the leeks, shallots, and garlic – giving them time to soften and develop their sweet, mellow flavor will create a better foundation for your soup. To keep your vegetables from turning mushy, add the cauliflower and zucchini during the last 5-7 minutes of cooking, as they cook much faster than the carrots and potatoes.
What to Serve With Chicken and Leek Soup?
This cozy soup is already packed with veggies and protein, but a few simple sides can make it even more satisfying! A chunk of crusty French bread or warm sourdough rolls are perfect for soaking up the flavorful broth. If you’re looking to add more substance to your meal, try serving the soup with a simple grilled cheese sandwich made with sharp cheddar or Swiss cheese. For a lighter option, pair it with a crisp green salad dressed in a light vinaigrette – the fresh crunch provides a nice contrast to the warm, tender vegetables in the soup.
Storage Instructions
Keep Fresh: This cozy chicken and leek soup will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything mingles together. It’s perfect for making on Sunday and enjoying throughout the week!
Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. Pro tip: freeze in individual portions for easy grab-and-go lunches!
Reheat: To warm up your soup, simply pour it into a pot and heat over medium-low heat until hot, stirring occasionally. Or pop it in the microwave in 1-minute intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of chicken broth to thin it out.
| Preparation Time | 10-15 minutes |
| Cooking Time | 32-40 minutes |
| Total Time | 42-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 60-70 g
- Fat: 20-25 g
- Carbohydrates: 50-60 g
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 2 leeks, sliced
- 2 carrots, sliced
- 1 pound yellow potatoes, cubed
- 1 small head cauliflower, broken into smaller pieces
- 8 cups chicken stock
- 1 pound chicken tenders, cut into small pieces
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon parsley, dried
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 zucchini, sliced and halved
Step 1: Sauté Aromatics
Begin by placing oil in a large soup pan over medium heat.
Add the minced garlic, minced shallot, and sliced leeks into the pan.
Stir the mixture frequently, ensuring that the leek rings are separated and well-mixed.
Cook for about 7-10 minutes, allowing the vegetables to become golden but taking care not to let them burn.
Step 2: Add Main Ingredients and Boil
Once the aromatics are golden, add the sliced carrots, cubed potatoes, cauliflower, chicken broth, diced raw chicken, and seasonings (oregano, thyme, parsley, salt, and pepper) to the pan.
Bring the mixture to a light boil and let it cook for 15 minutes.
This will allow the flavors to meld and the chicken to start cooking through.
Step 3: Add Zucchini and Simmer
After boiling, add the zucchini to the soup.
Reduce the heat to a simmer and continue cooking for an additional 10-15 minutes.
Allow the zucchini and potatoes to become fork-tender, ensuring that all ingredients are cooked through and flavors are well combined.
Serve
Once the soup is finished, serve it hot.
Enjoy your hearty and flavorful soup!