Chicken Leek Soup: A Delicious Part of My Wellness Journey

This chicken leek soup is the epitome of comfort food – delicious, nourishing, and a staple in my kitchen, especially during the fall and winter months. It’s also a recipe I’ve come to adore as part of my personal wellness journey. Easy to make with simple ingredients, it’s a warming, veggie-forward dish I crave.

Why I Love This Chicken Leek Soup

What I love most about this soup is its versatility and simplicity. It’s the perfect balance of hearty and light, and it always leaves me feeling satisfied and nourished. The lemony brightness cuts through the richness, and the tender leeks and chicken make it a truly comforting meal. I also appreciate how easy it is to customise – you can add different seasonings, herbs or even vegetable broths. It’s truly a soup that adapts to any mood or occasion. During my personal journey of focusing on my dietary choices, including while living with fibroids, this soup has become a go-to for its comforting and nourishing qualities.

Let’s make my special chicken leek soup! While enjoyable year-round, it’s particularly satisfying during the colder seasons. I’ll admit, I wasn’t always a fan of leeks, but through some experimentation, I’ve discovered a way to enjoy them immensely.

This soup is lemony, packed with flavour, and filled with delicate, oniony leeks and tender, flavour-infused chicken. Made with simple ingredients, it’s the kind of comforting, vegetable-centric meal I always crave.

There are two ways to approach this recipe. For a quick and fresh broth, you can use the chicken itself, simmering it with seasoning and herbs for incredible depth of flavour. If you prefer a vegetarian version, simply leave out the chicken. And if you’re short on time, pre-made vegetable broth works perfectly well too.

I love to pair this soup with a slice of crusty grilled cheese on wholemeal bread or a simple green salad for a complete and comforting meal. I hope you enjoy it as much as I do!

Chicken Leek Soup Ingredients

Here’s what you’ll need to make my special leek soup:

• Leeks: Fresh leeks are key! Look for firm leeks with bright green tops and white bottoms.
• Chicken: Chicken breast is my preferred choice (about 1 lb), but you can use other cuts as well.
• Carrot: Fresh carrots make a noticeable difference. Choose firm, brightly coloured carrots.
• Cracked Rice: Cracked rice (Turkish: kırık pirinç) can be found in most Middle Eastern or international grocery stores. This adds a lovely texture.
• Seasonings and Herbs: Use your favorite combination. I use an Aroma Flavour All Purpose Seasoning or chicken stock powder, along with dried thyme and bay leaf, when boiling the chicken. (optional, vegetable seasoning powder)
• Olive Oil: Extra virgin olive oil is a healthier option for sautéing the leeks and carrots.
• Fresh Lemon Juice: (Optional) Adds a bright, tangy finish. Lemon is always a great addition to a healthy diet.
• Salt and Pepper: To enhance all the flavours.

Let’s start by prepping the leeks—they’re the star of the show! But be warned: leeks can be sneaky. Even if they look clean on the outside, they often hide grit and sand between their layers. Nobody wants sandy soup, so thorough cleaning is a must! 

Here’s how: First, chop off and discard the dark green tops. (Don’t toss them just yet! If you’re making the leek-infused broth, you can rinse them and add them to the pot for extra flavor.) 

Next, slice the remaining white and light green parts of the leeks in half lengthwise. Now, give each half a good rinse under cold running water, carefully separating the layers to dislodge any hidden dirt. If you’re skipping the homemade broth, you can discard the leek tops now. 

Now, for the leeks themselves: you can slice them as big or finely chopped as you like. It really depends on your preference. If you like bigger pieces of leek in your soup, go for a larger slice. If you prefer them to kind of melt into the broth, chop them more finely.

While you’re at it, peel and chop the carrots. Again, you can chop them as big or small as you prefer. Now you’re ready to get cooking!

If you’re going the homemade broth route, combine the chicken, water, leek tops (if using), and your chosen seasoning in a pot. Bring it to a boil, then reduce the heat and let it simmer for about 15-30 minutes, or until the chicken is cooked through. Once the chicken is done, take it out of the pot and set it aside. Don’t forget to strain the broth through a fine-mesh sieve to remove any bits of leek or other solids. The full broth recipe, with measurements, is at the bottom of this post. Remember we need the boiled broth, do not throw it away.

Now, for the main event: the chicken leek soup! Melt the olive oil in a pot over medium heat, then add the cleaned leeks and chopped carrots. Sauté them until they’re nice and tender, being careful not to let them brown too much. Pour in the prepared broth (either homemade or store-bought) and add the cracked rice. Lower the heat and let it simmer until the rice is cooked and tender, about 10-15 minutes. 

While the soup simmers, shred the cooked chicken (if you’re adding chicken to the soup). Once the rice is done, stir the shredded chicken into the soup (if using) and season with salt and pepper to taste.

To serve, ladle the soup into bowls and add a squeeze of fresh lemon juice to each bowl right before serving. It adds a lovely little zing! Enjoy!

(The complete recipe, with all the measurements, is waiting for you below.)

Storage

Store leftover chicken leek soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently.

Freezing

While you can freeze chicken soup, I generally don’t recommend it as the texture can change.

Important Disclaimer: Please Read Before Trying This Recipe

This recipe is part of my personal experience and is not intended as medical advice. If you have any health concerns, including fibroids, please consult with a qualified healthcare professional for personalized guidance. The information shared in this blog post is for informational purposes only and should not be construed as a substitute for professional medical advice. Individual results may vary.