Go Back
Bowl of spring chicken and leek soup with fresh vegetables

Spring Chicken and Leek Soup

A gentle, fragrant soup featuring tender chicken, leeks, and potatoes, perfect for a comforting weekday meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort, Modern European
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Choose boneless, skinless breasts for even cooking.
  • 2 large leeks, cleaned and sliced Use firm, fresh leeks without soft spots.
  • 2 tablespoons olive oil Use good-quality extra virgin olive oil for flavor.
  • 3 cloves garlic, minced Minced fresh garlic adds aroma and depth.
  • 4 cups chicken broth Use low sodium broth for better control over seasoning.
  • 1 cup heavy cream (or milk for a lighter version) Add cream for richness.
  • 2 medium potatoes, diced Waxy or all-purpose potatoes hold shape.
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme) Fresh thyme enhances flavor.
  • Salt, to taste Adjust seasoning as needed.
  • Pepper, to taste Adjust seasoning as needed.
  • Fresh parsley, for garnish (optional) Adds color and flavor.

Method
 

Cooking Steps
  1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In a large pot, heat olive oil over medium heat. Add the sliced leeks and sauté until soft, about 5 minutes. Add the minced garlic and cook for an additional minute.
  3. Add the seasoned chicken to the pot and cook until it’s no longer pink, approximately 5-7 minutes.
  4. Add the diced potatoes and stir to combine with the leeks and chicken.
  5. Slowly add the chicken broth to the pot, bringing the mixture to a gentle boil.
  6. Reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
  7. For a creamy texture, use an immersion blender to blend part of the soup until smooth, while leaving some chunks for texture.
  8. Stir in the heavy cream and fresh thyme. Heat through for an additional 5 minutes without boiling.
  9. Taste and adjust seasoning with more salt and pepper if needed.
  10. Ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

For best texture, keep the heat moderate when sautéing leeks. Adjust seasoning at the end after adding cream, as dairy can mute flavors.