This Chicken and Leek Soup combines a buttery base of leeks, carrots, and celery, tender shredded chicken, long grain rice, and a bright hit of lemon at the end that brightens the entire soup. It’s simple, and deeply comforting.
This chicken and leek soup is a twist on two of my favorite soup recipes, potato leek soup and chicken and rice soup. It’s made with chicken, leeks, and rice, plus a few veggies, in a simple herb-infused broth. With so few ingredients, the attention really stays on the leeks and their mild flavor.
I love making this in the fall and winter. It’s ideal for busy weeknights because it comes together so quickly. It’s definitely not a soup that needs hours to simmer to be flavorful!
Why This Chicken Leek Soup Is So Good
- Cozy & comforting. This chicken and leek soup definitely fits into the comfort food category. It just has all the warm, cozy feels to it. But, it’s not a particularly heavy dish, especially thanks to the lemon.
- Hearty & filling. One large bowl of this soup easily passes as dinner, no side dishes required. The combination of veggies, rice, and chicken makes it extra filling.
- Easy to make. This soup is prepared on the stovetop in one pan, making it ideal for busy weeknights. It comes together in well under an hour, too.
Ingredient Notes
Here’s an overview of everything needed to make this soup, including any substitutions. Be sure to scroll down to the recipe card at the end for the exact measurements.
- Butter & olive oil – I use a combination of both to saute the leeks and veggies.
- Leeks – Be sure to clean them well and thinly slice them.
- Carrots & celery – Add flavor and texture to the soup.
- Garlic – Fresh garlic is always the best option.
- Herbs & spices – Salt, pepper, thyme, rosemary, and bay leaves season the broth.
- Chicken broth – Use low-sodium to control the saltiness.
- Chicken breasts – Boneless, skinless chicken breasts are ideal, though thighs also work.
- Lemon – Some freshly squeezed lemon juice at the end adds a pop of bright flavor.
- Fresh parsley – Adds fresh flavor to the broth.
- Long grain rice – Adds substance to the soup and cooks right in the broth.
How To Make Chicken and Leek Soup
This soup requires just a few minutes of hands-on prep before everything simmers. The printable instructions can be found in the recipe card below.
- Cook the veggies. Melt the butter with the oil over medium heat. Cook for leeks, celery, and carrots for 8-10 minutes until softened. Add the garlic and cook for another minute. Stir in the salt, pepper, thyme, and rosemary.
- Cook the chicken. Add the broth, chicken, and bay leaves. Bring to a gentle boil then simmer, partially covered, for 25-30 minutes. Remove the chicken from the pot, shred, and return to the pot.
- Cook the rice. Add the rice to the pot. Cook until al dente.
- Add the final ingredients. Stir in the heavy cream (if using it), along with the lemon juice and parsley. Taste test and adjust the seasoning as needed. Enjoy!
Tips for the Best Soup
Here are a few tips for making this chicken and leek soup recipe.
- Clean the leeks really well. Dirt hides deep between the layers and there’s no fixing a gritty soup after the fact. Slice them first, then swish in a bowl of cold water and let the dirt sink to the bottom before draining.
- Don’t boil the chicken too much. A gentle simmer is what keeps it tender and juicy. Hard boiling toughens the meat and leaves you with dry, stringy chicken that’s hard to shred cleanly.
- Add the rice later in the cook. Rice absorbs liquid fast and keeps cooking even after the heat is off. Add it after the chicken goes back in and cook. Al dente is the goal because it will continue to soften in the hot soup.
- Taste before serving. Chicken broth varies a lot in saltiness between brands. Season at the end once everything is in the pot and you have a clearer picture of what it needs.
Serving Suggestions
Because of the rice, this chicken and leek soup is quite hearty and filling as-is. So don’t worry about a side dish if you don’t want to! Crusty French bread, buttered toast, and breadsticks are all good options. Or lighten it up by starting with an Olive Garden side salad.
How To Store & Reheat Leftovers
- Fridge: Store leftover chicken leek soup in an airtight container in the fridge. Keep in mind that the rice will continue to absorb the liquid the longer it sets, so if you intend to have lots of leftovers, you may want to cook the rice separately. It’s best enjoyed within 3-4 days.
- Freezer: This soup can be frozen, though it’s best to keep the rice separate. Once cooled, freeze in an airtight container for up to 3 months.
- Reheat: Reheat gently on the stovetop or in the microwave.
Chicken and Leek Soup
Ingredients
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 3 large leeks cleaned well and thinly sliced
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 8 cups chicken broth
- 1 ½ pounds chicken breasts
- 2 bay leaves
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped fresh parsley
- ½ cup long grain rice
Instructions
- In a large Dutch oven or soup pot, melt the butter with olive oil over medium heat. Add leeks, carrots, and celery. Cook for 8 to 10 minutes until softened and fragrant. Add garlic and cook for 1 minute more.
- Stir in salt, pepper, thyme, and rosemary.
- Pour in chicken broth and add chicken plus bay leaves. Bring to a gentle boil, then reduce heat and simmer partially covered for 25 to 30 minutes until the chicken is tender.
- Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the soup. Add rice and cook until al dente.
- Stir in heavy cream if using. Add lemon juice and parsley. Taste and adjust seasoning as needed.
- Serve warm with crusty bread or buttered toast.
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