Chicken and Leek Soup, a simple and genuine recipe for a warm and comforting dish, very easy to prepare.
This soup is already perfect as it is, but you can enrich it with cereals like rice, barley, small pasta, or – for an ethnic touch – even Asian noodles.
You can also enrich the chicken and leek soup with other vegetables you have in the fridge, making it a great way to avoid waste.
At the bottom of the recipe, you will find the FAQ section where I answered some questions regarding this preparation, particularly about storage and substitutions. If you have other doubts or curiosities, leave a comment or use the appropriate contact form.
On the blog, you will also find these delicious soups:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 201.47 (Kcal)
- Carbohydrates 10.02 (g) of which sugars 4.29 (g)
- Proteins 27.24 (g)
- Fat 6.47 (g) of which saturated 1.84 (g)of which unsaturated 1.15 (g)
- Fibers 1.92 (g)
- Sodium 828.96 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken and Leek Soup
- 14 oz chicken breast
- 1 leek
- 1 yellow onion
- 2 carrots
- 3 1/2 cups chicken broth
- 2 tbsps Parmesan cheese
- 1 tsp smoked paprika (optional)
- to taste extra virgin olive oil
Tools
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- Pot
- Pan
- Ladles
- Cutting board
- Knife
Chicken and Leek Soup Recipe
Find this and other recipes in the Soup, Cream, and Velouté Recipes collection.
Start the preparation of the chicken and leek soup by cleaning and chopping the onion and celery stalk.
Peel the carrots and slice them.
Heat a tablespoon of extra virgin olive oil in a pot and add celery, carrot, and onion.
Let it sauté for 5 minutes.
Wash the leek and remove the outer leaves: do not throw them away, they are perfect for making a good vegetable broth.
Cut the leek into rings and add it to the rest of the ingredients.
Let it sauté for a couple of minutes, then add the boiling chicken broth – alternatively, you can also use vegetable broth – and cook for about ten minutes.
Meanwhile, cook the chicken breast in a pan with a tablespoon of oil.
Transfer it to a cutting board and shred it as much as possible.
Put it in the pot with the vegetables and cook for 10-15 minutes.
If necessary, add more chicken broth.
Once the soup is ready, season it with grated Parmesan cheese.
Stir until the cheese is completely melted.
Taste the soup and if necessary adjust the salt.
Season to taste with smoked paprika or black pepper.
Transfer the chicken and leek soup to plates and enjoy it piping hot.
Chicken and Leek Soup
Consult this section for clarity of doubts, if you don’t find the answer to your question, comment or write to me using the form below.
This recipe is part of the collection RECIPES WITH CHICKEN BREAST.
FAQ (Frequently Asked Questions)
Can I use other parts of the chicken?
Certainly, you can use thighs and drumsticks, but be aware that they are fattier cuts compared to the breast.
How long does it keep?
No more than 2-3 days in the fridge in an airtight container.
I don’t recommend freezing it.What other spices could I use?
Curry, ginger, or turmeric are also great options.
Also try the Mushroom and Cannellini Bean Soup.
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