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
A delicate soup featuring tender chicken and meltingly soft leeks in golden broth. Simple, elegant, and deeply satisfying.
Nutrition per serving
235 Calories
28g Protein
14g Carbs
8g Fat
2g Fiber
Ingredients
Instructions
- . Simmer chicken in broth with bay leaf 15 minutes. Remove and shred.
- . Sauté leeks in butter until silky soft, 10-12 minutes.
- . Add leeks and potatoes to broth. Simmer 15 minutes.
- . Return chicken. Season and serve with chives.
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.