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Homemade Chicken Leek Soup
CeeCee

My Special Chicken Leek Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 People
Course: Soup
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 4 Large Leeks white and light green parts only, thinly sliced
  • 1 Medium Carrot peeled and chopped
  • 1 lb Boneless, Skinless Chicken Breast other chicken options (optional, if using in soup)
  • 1½ Tbsp Cracked Rice (kırık pirinç)
  • 3 Tbsp Olive Oil
  • 6 Cups Chicken and Leek Top Broth (recipe below) or vegetable broth
  • 2 Lemon Juice (Optional to add more to taste)
  • Salt and freshly ground black pepper to taste
  • Other herbs you would like to add (optional)
For the Chicken and Leek Top Broth (Optional):
  • 1 Chicken Breast (or other chicken pieces)
  • 10-12 Cups Water
  • Tops and root ends from 4 large leeks (optional)
  • 1½ Tbsp Chicken Stock Powder (or vegetable stock powder)

Method
 

Step 1: Prepare the Broth (if using homemade):
  1. In a large pot, combine the chicken breast (or other chicken pieces), water, leek tops and root ends (if using), and chicken stock powder (or your preferred seasoning).
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the broth and set aside. If using chicken in the soup itself, allow it to cool slightly before shredding.
  4. Strain the broth through a fine-mesh sieve to remove the leek tops and any other solids. You now have your Chicken and Leek Top Broth.
Step 2: Prepare the Vegetables:
  1. While the broth is simmering (or if using store-bought broth), prepare the vegetables.
  2. Thinly slice the white and light green parts of the leeks. Make sure they are thoroughly washed to remove any grit.
  3. Peel and chop the carrot.
Step 3: Sauté the Vegetables:
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the sliced leeks and chopped carrot.
  3. Sauté for 5-7 minutes, or until the leeks and carrots are softened but not browned.
Step 4: Add Broth and Rice:
  1. Pour the Chicken and Leek Top Broth (or vegetable broth) into the pot with the sautéed vegetables.
  2. Add the cracked rice (kırık pirinç).
  3. Bring to a simmer, then reduce heat and cook for about 10-15 minutes, or until the rice is tender.
Step 5: Shred the Chicken (if using):
  1. If you used chicken in the broth and are adding it to the soup, shred the cooked chicken into bite-sized pieces using two forks.
Step 6: Add Chicken (if using) and Season:
  1. If using chicken in the soup itself, add the shredded chicken to the pot.
  2. Season the soup with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed.
  3. Step 7: Finish and Serve:
  4. Simmer for another 5 minutes to allow the flavors to meld.
  5. Just before serving, squeeze fresh lemon juice over each bowl (about 1-2 tablespoons per bowl, or to taste).

Notes

Notes:
  • Adjust the amount of broth or water depending on your desired soup consistency.
  • Taste the soup throughout the cooking process and adjust the seasoning as needed.
  • Garnish with fresh herbs, such as parsley or dill, if desired.
Enjoy!