Cream of Chicken Leek Soup
Creamy, comforting, and packed with flavor, this Cream of Chicken Leek Soup is the perfect way to warm up on a chilly day. Made with tender shredded chicken, buttery leeks, and a velvety blend of chicken stock and heavy cream, this recipe transforms simple ingredients into an indulgent bowl of goodness. A touch of dried thyme and freshly minced garlic add aromatic depth, while a sprinkle of fresh parsley elevates the presentation. This quick and easy soup comes together in under 45 minutes, making it a delightful option for busy weeknights or a cozy weekend lunch. Serve it with crusty bread or crackers for a truly satisfying meal. Perfect for lovers of hearty soups, this dish is comfort food at its finest!
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Recipe Information
Ingredients
- 2 cups Chicken breast, cooked and shredded
- 3 Leeks, cleaned and sliced (white and light green parts only)
- 3 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken stock
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Start by preparing the leeks. Slice off the dark green tops and roots, then slice the white and light green parts lengthwise and rinse thoroughly under running water to remove any grit. Slice them crosswise into thin pieces.
In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5-7 minutes until they are softened but not browned.
Add the minced garlic to the pot and sauté for 1-2 minutes until fragrant.
Sprinkle the flour over the leek mixture and stir to combine. Cook for about 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Add the cooked shredded chicken, thyme, salt, and black pepper to the pot. Stir to combine and let it simmer for another 5 minutes.
Reduce the heat to low and slowly stir in the heavy cream. Heat the soup gently, but do not let it boil, to prevent the cream from curdling.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 14.6 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
