Soups & Stews

Chicken And Leek Soup

Name: Chicken And Leek Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 medium leeks, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 2 tbsp (30g) unsalted butter; 1 tsp dried thyme; 1 tsp dried parsley; 1/2 tsp salt; 1/4 tsp black pepper; 4 cups (1L) chicken broth; 1 cup (120g) egg noodles

By Rosa Hartwell · June 19, 2026 · Soups & Stews

Prep20 min

Cook30 min

Total50 min

Serves4

There's nothing quite like a warm, comforting bowl of soup to bring the family together on a chilly evening. As a home cook, I've always been a fan of making soups from scratch, and one of my favorites is this Chicken And Leek Soup recipe. It's a classic combination of tender chicken, flavorful leeks, and aromatic herbs that's sure to become a staple in your household.

I remember making this soup for the first time when my kids were still young, and they loved it so much that they asked for it every week. It's a great way to get them to eat their veggies, and the best part is that it's incredibly easy to make. You can have it ready in under an hour, and it's perfect for a busy weeknight dinner or a lazy Sunday lunch.

What I love about this recipe is that it's very versatile. You can make it with or without noodles, and you can also add other vegetables like carrots or celery to make it even heartier. The key is to use high-quality ingredients and to not be afraid to experiment and make it your own. So go ahead, give it a try, and let me know what you think!

As a home cook, I've learned that the key to making a great soup is to use fresh, seasonal ingredients and to take the time to develop the flavors. This recipe is no exception, and I'm excited to share it with you. So let's get started and make a delicious Chicken And Leek Soup that your family will love.

In this recipe, we'll be using a combination of chicken, leeks, onions, garlic, and herbs to create a rich and flavorful broth. We'll also be adding some noodles to make it more filling, but you can definitely make it without them if you prefer. The best part is that this soup is very forgiving, so don't be afraid to experiment and make it your own.

Why You’ll Love This Recipe

This Chicken And Leek Soup recipe is easy to make and can be ready in under an hour.
It's a great way to get your family to eat their veggies, and you can customize it to your taste.
The combination of chicken, leeks, and herbs creates a rich and flavorful broth that's perfect for a comforting meal.
You can make it with or without noodles, and you can also add other vegetables like carrots or celery to make it even heartier.
It's a versatile recipe that's perfect for a busy weeknight dinner or a lazy Sunday lunch.
The soup is very forgiving, so don't be afraid to experiment and make it your own.

Why This Recipe Works

So, what makes this Chicken And Leek Soup recipe so special? For starters, it's the combination of flavors and textures that come together to create a truly comforting and satisfying meal. The chicken provides lean protein, while the leeks and onions add a sweet and savory flavor. The garlic and herbs add a punch of flavor, and the noodles make it more filling.

Another reason this recipe works so well is that it's very easy to make. You can have it ready in under an hour, and it's perfect for a busy weeknight dinner or a lazy Sunday lunch. The key is to use high-quality ingredients and to not be afraid to experiment and make it your own. So go ahead, give it a try, and let me know what you think!

From a cooking perspective, this recipe is all about layering flavors and textures. We start by sautéing the onions and leeks in butter until they're soft and fragrant, then we add the garlic and herbs to give it a punch of flavor. Next, we add the chicken and cook it until it's browned, then we add the broth and noodles to make it a hearty and satisfying meal.

Finally, the key to making a great soup is to take the time to develop the flavors. This means cooking it slowly and patiently, allowing the flavors to meld together and the ingredients to become tender. It's a bit like making a good stew, where you need to let it cook for a long time to get the best results.

Ingredients You’ll Need

To make this delicious Chicken And Leek Soup, you'll need a few simple ingredients. The key is to use high-quality ingredients and to not be afraid to experiment and make it your own. Here are the ingredients you'll need:

When shopping for ingredients, look for fresh and seasonal produce to get the best flavors. You can also customize the recipe to your taste by adding or substituting different vegetables or spices.

1 lb (450g) chicken thighs, bonelessBoneless chicken thighs are the best choice for this recipe because they're tender and have a lot of flavor. You can also use chicken breast or a combination of both if you prefer.
2 medium leeks, choppedLeeks are a key ingredient in this recipe, and they add a sweet and savory flavor. Make sure to chop them finely and rinse them well to remove any dirt or debris.
1 large onion, choppedOnions add a punch of flavor to the soup, and they're also a great way to add some extra nutrients. You can use any type of onion you like, but yellow or white onions work best.
3 cloves garlic, mincedGarlic is a fundamental ingredient in many soups, and it adds a deep and rich flavor. Make sure to mince it finely and sauté it in butter until it's soft and fragrant.
2 tbsp (30g) unsalted butterButter is a great way to add flavor and richness to the soup. You can use salted or unsalted butter, but unsalted is best because it allows you to control the amount of salt in the recipe.
1 tsp dried thymeThyme is a classic herb that pairs well with chicken and vegetables. You can use fresh or dried thyme, but dried thyme is more convenient and has a longer shelf life.
1 tsp dried parsleyParsley is a great way to add some freshness and flavor to the soup. You can use fresh or dried parsley, but dried parsley is more convenient and has a longer shelf life.
1/2 tsp saltSalt is a fundamental seasoning that enhances the flavors of the ingredients. You can use any type of salt you like, but kosher salt or sea salt work best.
1/4 tsp black pepperBlack pepper is a great way to add some depth and warmth to the soup. You can use freshly ground black pepper or pre-ground black pepper, but freshly ground is best.
4 cups (1L) chicken brothChicken broth is a key ingredient in this recipe, and it provides a rich and savory flavor. You can use low-sodium broth or regular broth, but low-sodium is best because it allows you to control the amount of salt in the recipe.
1 cup (120g) egg noodlesEgg noodles are a great way to add some carbohydrates and texture to the soup. You can use any type of noodle you like, but egg noodles work best because they're tender and have a mild flavor.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerSlotted spoon

How to Make Chicken And Leek Soup

1
Start by chopping the leeks and onion, and mincing the garlic. Rinse the leeks well to remove any dirt or debris, and pat them dry with a paper towel.
2
In a large heavy pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until it's soft and translucent, about 5 minutes.
3
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4
Add the chopped leeks and cook until they're soft and fragrant, about 5 minutes. Stir occasionally to prevent burning.
5
Add the chicken to the pot and cook until it's browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
6
Add the remaining 1 tablespoon of butter to the pot and stir to melt. Add the thyme and parsley, and cook for 1 minute, stirring constantly.
7
Add the chicken broth to the pot and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
8
Add the egg noodles to the pot and cook until they're tender, about 8-10 minutes.
9
Return the chicken to the pot and cook until it reaches an internal temperature of 165 F (74 C), about 5-7 minutes. Use an instant-read thermometer to check the internal temperature.
10
Season the soup with salt and pepper to taste, and serve hot.
11
Garnish with chopped fresh herbs, if desired, and serve with a side of crusty bread or crackers.

Expert Tips

Use high-quality ingredients to get the best flavors.
Don't be afraid to experiment and make the recipe your own.
Use a large heavy pot or Dutch oven to cook the soup, as it retains heat well and allows for even cooking.
Don't overcook the chicken, as it can become dry and tough.
Use an instant-read thermometer to ensure the chicken is cooked to a safe internal temperature.
Let the soup rest for 10-15 minutes before serving to allow the flavors to meld together.
Serve the soup with a side of crusty bread or crackers to add some texture and crunch.

Common Mistakes to Avoid

Not using high-quality ingredients, which can result in a bland and unappetizing soup.
Overcooking the chicken, which can make it dry and tough.
Not using an instant-read thermometer, which can result in undercooked or overcooked chicken.
Not letting the soup rest before serving, which can result in a soup that's not flavorful and satisfying.
Not seasoning the soup with salt and pepper, which can result in a bland and unappetizing soup.
Not using a large heavy pot or Dutch oven, which can result in uneven cooking and a soup that's not flavorful.

Variations and Substitutions

Add some diced carrots or celery to the soup for extra flavor and nutrients.
Use different types of noodles, such as rice noodles or quinoa noodles, for a gluten-free option.
Add some diced ham or bacon to the soup for a smoky and savory flavor.
Use low-sodium broth and season the soup with salt and pepper to taste, for a lower-sodium option.
Add some chopped fresh herbs, such as parsley or thyme, to the soup for extra flavor and freshness.
Serve the soup with a side of crusty bread or crackers, for a satisfying and filling meal.

What to Serve With Chicken And Leek Soup

This Chicken And Leek Soup is perfect for a comforting and satisfying meal. You can serve it with a side of crusty bread or crackers, or with a green salad for a light and refreshing option. It's also a great option for a weeknight dinner or a lazy Sunday lunch.

Some other options for serving this soup include adding some diced ham or bacon for a smoky and savory flavor, or using different types of noodles for a gluten-free option. You can also add some chopped fresh herbs, such as parsley or thyme, to the soup for extra flavor and freshness.

Serve with a side of crusty bread or crackersServe with a green salad for a light and refreshing optionAdd some diced ham or bacon for a smoky and savory flavorUse different types of noodles for a gluten-free option

Make-Ahead, Storage, Freezing and Reheating

This Chicken And Leek Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store it in the refrigerator, let it cool to room temperature, then transfer it to an airtight container and refrigerate. To freeze it, let it cool to room temperature, then transfer it to a freezer-safe container or freezer bag and freeze.

To reheat the soup, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's hot and steaming. You can also reheat it in the microwave, stirring every 30 seconds, until it's hot and steaming.

Some tips for storing and reheating this soup include using airtight containers to prevent spoilage and freezer burn, and reheating it slowly and patiently to prevent scorching or burning. You can also add some fresh herbs or spices to the soup when reheating it, to give it a fresh and flavorful taste.

Finally, it's worth noting that this soup is a great option for meal prep, as it can be made in advance and stored in the refrigerator or freezer for later use. Simply reheat it when you're ready, and serve it with a side of crusty bread or crackers for a satisfying and filling meal.

Frequently Asked Questions

What type of chicken is best for this recipe?

Boneless chicken thighs are the best choice for this recipe because they're tender and have a lot of flavor. You can also use chicken breast or a combination of both if you prefer.

Can I use low-sodium broth?

Yes, you can use low-sodium broth and season the soup with salt and pepper to taste. This is a great option for those who are watching their sodium intake.

Can I add other vegetables to the soup?

Yes, you can add other vegetables to the soup, such as diced carrots or celery, to give it extra flavor and nutrients.

Can I make this soup in advance?

Yes, you can make this soup in advance and store it in the refrigerator or freezer for later use. Simply reheat it when you're ready, and serve it with a side of crusty bread or crackers.

Can I use different types of noodles?

Yes, you can use different types of noodles, such as rice noodles or quinoa noodles, for a gluten-free option.

How do I store the soup in the refrigerator or freezer?

To store the soup in the refrigerator, let it cool to room temperature, then transfer it to an airtight container and refrigerate. To freeze it, let it cool to room temperature, then transfer it to a freezer-safe container or freezer bag and freeze.

How do I reheat the soup?

Can I add some fresh herbs to the soup?

Yes, you can add some chopped fresh herbs, such as parsley or thyme, to the soup for extra flavor and freshness.

The Full Recipe

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