Chicken and leeks is a classic pairing found across European cuisines, from Scottish cock-a-leekie to French poule au pot. The gentle sweetness of slowly cooked leeks pairs beautifully with tender chicken, creating a soup that's both comforting and refined.
The secret is cooking the leeks slowly until they become silky and almost melt into the broth. This releases their natural sweetness and creates an incredibly smooth, flavorful soup with minimal ingredients.
All About Leeks
- Use white and light green - Dark green is tough
- Clean thoroughly - They trap dirt between layers
- Cook slowly - Low heat brings out sweetness
- Never brown - Keeps flavor delicate
Cleaning Leeks
- Trim root end and dark green tops
- Slice lengthwise, then into half-moons
- Soak in cold water, swishing to release grit
- Lift out and dry - dirt sinks to bottom
Serving Suggestions
- Fresh chives or parsley
- Crusty bread
- Touch of cream (optional)
- Perfect light dinner
Chicken Soup with Leeks
Delicate soup with meltingly soft leeks and tender chicken.
Nutrition per serving
235Calories
28gProtein
14gCarbs
8gFat
2gFiber
4gSugar
Ingredients
Instructions
-
Poach chicken. In a large pot, combine chicken, broth, and bay leaf. Bring to a gentle simmer and cook 15 minutes until chicken is cooked through. Remove chicken and shred.
-
Cook leeks. In a separate pan, melt butter over medium-low heat. Add cleaned leeks and cook slowly for 10-12 minutes, stirring occasionally, until completely soft and silky. Don't let them brown. Add garlic in last minute.
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Build the soup. Add sautéed leeks, potatoes (if using), and thyme to the broth. Simmer 15 minutes until potatoes are tender.
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Finish. Return shredded chicken to pot. Remove bay leaf. Season with salt and white pepper. Serve garnished with fresh chives or parsley.
Recipe Notes
- Creamy version: Add 1/4 cup heavy cream at the end.
- Scottish-style: Add prunes (cock-a-leekie).
- With barley: Add 1/2 cup pearl barley with broth.
- Storage: Refrigerate 4 days. Leeks get softer when reheated.
