Chicken and Leek Clear Soup is a wonderfully simple yet flavorful dish made with just five ingredients. It features fresh leeks, onions, a hint of garlic, and a dash of pepper. This recipe is both easy to make and incredibly satisfying.
This soup is an excellent remedy for those days when you’re feeling under the weather, whether it’s a cold or the flu. Its soothing qualities make it a go-to choice for comfort. Pair it with toasted garlic bread and crispy fried onions for an extra touch of flavor!
Follow our straightforward guide to create this delightful chicken soup from scratch. It’s a fantastic way to use up leftover roasted or grilled chicken carcasses!
Enjoy the warmth and nourishment of this Chicken and Leek Clear Soup, the perfect soup for a cold chilly day!
Table of Contents
About This Chicken Leek Soup Recipe
This comforting chicken soup combines leeks, onion, and garlic. It is a great way to use leeks in a soup. The sweet and earthy flavor of the leeks goes well with the flavors of the chicken making it a delicious soup.
The leek and chicken soup will make you 4-5 small bowls of soup or 3 large bowls of soup for a comforting meal.
- Quick and Simple: This is the easiest and simplest chicken soup recipe with minimal effort and time to prepare.
- Minimal Ingredients: The recipe requires just 7 simple ingredients to make the soup, chicken, leeks, onions, garlic, water, salt, and grinds of black pepper for seasoning.
- Flavorful and Nutritious: The recipe may seem simple but it is a flavorsome and hearty soup, packed with nutritious chicken, onions, and garlic.
- Versatile: Feel free to customize this delightful soup by adding extra ingredients and spices to suit your taste!
More Chicken Recipes
- Chicken Masala
- Honey Garlic Chicken
- Grilled Rosemary Garlic Chicken
- Chicken Spaghetti Meatballs
- Palak Chicken (Spinach Chicken Curry)
Ingredients and Substitutions
Chicken: Use chicken with bone to make the chicken stock for the soup. Leftover chicken carcass from a whole chicken roast or grill also goes well. After the broth is prepared remove the meat from the bone to add to the soup.
Leeks: Fresh large leeks are roughly chopped. The leeks need to be carefully washed as they can have dirt hidden between the layers.
Onion: White onions go best for this recipe but red onions can also be used.
Garlic: 1 Tsp minced garlic is added not just for its flavor but also for its health benefits. Garlic has been believed to have antibacterial properties and helps to fight against the common cold.
Black Pepper: Freshly ground black peppercorns add the needed heat and flavor to the soup. Adjust the pepper as per preference.
Salt and Water
Optional Ingredients: celery stalks, chopped carrots, ginger, cloves, cilantro (coriander leaves), lemon juice, thyme.
Tips for Enhancing Your Chicken and Leek Soup
- Roast the Chicken: For an extra flavor, roast the chicken in the oven or on the stovetop before preparing the broth.
- Thicken the Soup: To achieve a creamier texture, incorporate coconut milk or heavy cream.
- Saute the onions and garlic in butter or olive oil for extra flavor.
- Boost Flavor with Herbs: Enhance the taste by including fresh herbs and chopped greens like ginger, fresh thyme, bay leaf, or cilantro, for an aromatic finish.
How to cut leeks for soup?
The best way to cut and clean leeks is as follows:
- Remove the Green Leaves: Start by cutting off the tough green leaves at the top of the leek. Use only the lighter green and white parts.
- Cut in Half: Slice the leek lengthwise from top to bottom, cutting it in half.
- Wash Thoroughly: Open up the layers and rinse them under water to remove any dirt that may be trapped inside.
- Chop: Roughly chop the cleaned leeks into small pieces.
Don’t worry about making perfect cuts; the leeks will soften and blend into the soup as they cook!
How to make Chicken and Leek Soup (Step by step instructions)
Preparing the Chicken Stock
In a large saucepan or pot add 6 cups of water, 500 gms of chicken(fresh or leftover roast chicken), and 1 tsp salt.
On high heat bring the chicken and water to a boil. Then reduce to medium-low heat and cover the pot with a lid. Cook for 25-30 minutes. You can also do this in a slow cooker.
Remove the pot from heat. If you are using large pieces of chicken then carefully remove the chicken pieces from the stock using a tong and set it aside, otherwise carefully strain the chicken using a colander to remove any small pieces of bone in the broth.
When the chicken pieces have cooled down, carefully remove the meat from the bone and set it aside to add to the soup later.
Preparing the Soup
In the same large pot add the prepared chicken stock, chopped leeks, and diced onion.
Bring these to a boil on medium-high heat. Then lower the heat and cook for 15-20 minutes.
Add the shredded chicken without bone, freshly ground black peppercorns, and any other herbs of choice, adjust the salt if needed. Cook for 5 minutes.
Serve hot. Enjoy this bowl of soup with some fried onions and toasted bread on the side.
Top Tips:
- Freshly prepared chicken broth can be substituted with preprepared or store-bought chicken stock.
- If you are short of time prepare the chicken stock in a pressure cooker or instant pot beforehand. The stock can be stored frozen for up to a month.
- If you prefer the soup to be a bit thicker or do not enjoy the bite of leeks and onion, then blend the leeks and onions after it is cooked (before adding the chicken) with an immersion blender.
Video Recipe
Serving Suggestions
To serve clear leeks and chicken soup, here are some simple ideas to make it taste better and look nice:
Garnishes
- Fresh Herbs: Add chopped parsley or coriander (cilantro) for a fresh flavor.
- Spring Onions: Use thinly sliced spring onions for a crunchy texture and bright color.
- Lemon Wedges: Serve lemon wedges on the side for a tangy taste.
Accompaniments
- Crusty Bread: A slice of crusty bread or a baguette is great for dipping in the soup.
- Noodles: To make the soup more filling add boiled noodles or rice.
- Vegetables: Serve with sautéed or steamed vegetables for extra nutrition.
Serving Style
- As a Starter: Serve in small bowls as an appetizer before the main meal.
- In Larger Bowls: For serving as a meal, use large bowls with shredded chicken.
Flavor Enhancements
- Seasoning: Add a little soy sauce or sprinkle more black pepper for more flavor.
- Spices: You can use herbs like thyme, rosemary, or bay leaves while cooking for added depth.
How to store and freeze this chicken leek soup?
You can store leftover soup in the fridge for up to 2 days. If you want to freeze it, let the soup cool completely first. Then, transfer it to an airtight freezer-safe container or zip-lock bag, laying it flat in the freezer. The soup will keep well for up to 1 month.
If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Please Tag me on Instagram @kitchensavouries
Recipe Card
Chicken and Leek Clear Soup
INGREDIENTS
- 500 gms Chicken
- 6-8 Cups Water
- 250 gms Leek
- 2 Onions
- 1/2 tsp Garlic crushed
- 1/2 tsp Pepper powder
- Salt to taste
INSTRUCTIONS
- In a large saucepan or pot add 6 cups of water, 500 gms of chicken(fresh or leftover roast chicken), and 1 tsp salt.
- On high heat bring the chicken and water to a boil. Then reduce to medium-low heat and cover the pot with a lid. Cook for 25-30 minutes. You can also do this in a slow cooker.
- Remove the pot from heat. If you are using large pieces of chicken then carefully remove the chicken pieces from the stock using a tong and set it aside, otherwise carefully strain the chicken using a colander to remove any small pieces of bone in the broth.
- When the chicken pieces have cooled down, carefully remove the meat from the bone and set it aside to add to the soup later.
- In the same large pot add the prepared chicken stock, chopped leeks, and diced onion.
- Bring these to a boil on medium-high heat. Then lower the heat and cook for 15-20 minutes.
- Add the shredded chicken without bone, freshly ground black peppercorns, and any other herbs of choice, adjust the salt if needed. Cook for 5 minutes.
- Serve hot. Enjoy this bowl of soup with some fried onions and toasted bread on the side.
VIDEO
Notes
- Freshly prepared chicken broth can be substituted with preprepared or store-bought chicken stock.
- If you are short of time prepare the chicken stock in a pressure cooker or instant pot beforehand. The stock can be stored frozen for up to a month.
- If you prefer the soup to be a bit thicker or do not enjoy the bite of leeks and onion, then blend the leeks and onions after it is cooked (before adding the chicken) with an immersion blender.
4 comments
Always love to see how to use leeks!
This looks so good! Thank you for the recipe. I have leftover chicken in the fridge and will make this for supper tonight!
This sounds so delicious! Definitely saving this for this soup season ! 😊
Such a yummy recipe to pair with some homemade bread – love it!