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Chicken Leek Soup

Creamy Chicken Leek Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 large leeks, white and light green parts only, halved lengthwise and sliced thin
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp fresh thyme leaves, plus extra for garnish
  • Salt and freshly ground black pepper

Method
 

  1. Melt the butter in a large pot over medium heat. Add the leeks and a pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes until the leeks are soft and translucent.
  2. Push the leeks aside and add the chicken thighs. Sear for 3 minutes on the first side, flip, and cook 2 minutes more. Transfer the chicken to a plate.
  3. Stir in the garlic and potatoes and cook for 1 minute. Pour in the broth and thyme, scrape up any browned bits, and return the chicken to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.
  4. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and simmer uncovered for 5 minutes. Season with salt and pepper.
  5. Pour in the heavy cream and stir for 2 minutes without letting the soup boil. Ladle into bowls and top with fresh thyme leaves.

Notes

Washing sliced leeks in cold water is the fastest way to remove grit. If the soup thickens too much on the stovetop or in the fridge, thin it with a little broth or warm water.