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Easy Chicken And Leek Soup Recipe

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Hearty and Healthy Chicken and Leek Soup with Kale and Noodles
Hearty and Healthy Chicken and Leek Soup with Kale and Noodles from www.kudoskitchenbyrenee.com

Description

This chicken and leek soup recipe is a delicious and easy-to-make meal that can be prepared in under an hour. It is perfect for a quick lunch or dinner on a cold day or when you are feeling a bit under the weather. The soup is creamy, flavorful, and comforting, making it a favorite among many.

Prep Time

The prep time for this chicken and leek soup recipe is approximately 15 minutes.

Cook Time

The cook time for this chicken and leek soup recipe is approximately 30 minutes.

Ingredients

  • 2 tablespoons of butter
  • 2 leeks, sliced
  • 2 garlic cloves, minced
  • 4 cups of chicken broth
  • 1 pound of boneless, skinless chicken breasts, cut into small pieces
  • 1 cup of heavy cream
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Equipment

  • A large pot
  • A wooden spoon
  • A sharp knife
  • A cutting board
  • A hand blender (optional)

Method

  1. Melt the butter in a large pot over medium heat.
  2. Add the sliced leeks and minced garlic to the pot and sauté for 5-7 minutes or until the leeks are soft and tender.
  3. Add the chicken broth and stir to combine.
  4. Add the chicken pieces to the pot and bring the soup to a boil.
  5. Reduce the heat to low and let the soup simmer for 15-20 minutes or until the chicken is cooked through.
  6. Add the heavy cream to the pot and stir to combine.
  7. Using a hand blender, blend the soup until it is smooth and creamy. If you do not have a hand blender, you can transfer the soup to a blender and blend in batches.
  8. Season the soup with salt and pepper to taste.
  9. Serve the soup hot and garnish with chopped parsley if desired.

Notes

This chicken and leek soup recipe can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat the soup on the stovetop over medium heat until it is heated through.

Nutrition Info

This chicken and leek soup recipe yields approximately 4 servings.
  • Calories: 425
  • Carbohydrates: 11g
  • Protein: 28g
  • Fat: 31g
  • Saturated Fat: 17g
  • Cholesterol: 175mg
  • Sodium: 1240mg
  • Potassium: 680mg
  • Fiber: 1g
  • Sugar: 3g
  • Vitamin A: 2931IU
  • Vitamin C: 16mg
  • Calcium: 84mg
  • Iron: 2mg

Recipes FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts if you prefer.

Can I use milk instead of heavy cream?

While you can use milk instead of heavy cream, the soup will not be as creamy or flavorful.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. To reheat, simply thaw the soup in the refrigerator overnight and heat on the stovetop over medium heat until it is heated through.

Recipe Tips

  • Make sure to clean the leeks thoroughly to remove any dirt or grit.
  • Cut the chicken into small pieces so that it cooks quickly and evenly.
  • If you do not have a hand blender, be careful when blending the soup in a regular blender as the hot liquid can cause the blender to overflow.
  • For a low-fat option, you can use half-and-half instead of heavy cream.

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