Chicken and Leek Soup
Warm, comforting and easy to make, this Chicken and Leek Soup (inspired by traditional Scottish Cock-a-Leekie) is a hearty chicken soup with leeks and rice, perfect for chilly days. Simple, nourishing and full of flavour.
Servings: 4 servings
Calories: 401kcal
Equipment
Ingredients
- 2 large leeks white and light green parts halved and sliced
- 1 carrot diced
- 1 rib celery diced
- 2 tbsp butter or oil
- 3 garlic cloves diced
- 1500 ml chicken stock I use 3 stock cubes
- 300 grams chicken breast or thighs
- 100 grams rice
- fresh chopped parsley
- large handful of shredded greens like cabbage or kale optional
Instructions
- Melt the oil in a large pot or Dutch oven and add the leeks, carrot and celery plus a generous pinch of salt and white pepper.
- Cook over medium heat until leeks are softening, about 5 minutes. Add the garlic and cook 1 minute more.
- Add the chicken then pour over the stock. Bring to a boil, cover then reduce heat to low and simmer for 15 minutes or until the chicken is cooked through and tender.
- Remove the chicken, add the rice, return to a simmer then again cover and cook on a medium low heat for 15 minutes or until the rice is cooked.
- Shred the chicken with two forks then return to the pot when the rice is done (plus optional handful of greens if using).
- Simmer another minute or so to warm chicken (and wilt greens) then season to taste with more salt and white pepper (plus optional dash of tabasco).
- Stir through plenty chopped fresh parsley to serve.
Notes
For an even quicker soup use leftover cooked chicken (or turkey). Skip the first simmer - bring to a boil (without adding the chicken) then add the rice and simmer covered for 15 minutes as the recipe. Then stir in about 250 grams of shredded leftover chicken and simmer for a few minutes to warm through.
You can also use leftover cooked rice or a pouch - just stir in when the chicken is cooked and shredded. (You may wish to reduce stock a little in this case - I’d start with 1litre/4cups, possibly 1.25litre/5 cups)
Instead of rice you could use small pasta like ditalini or orzo.
Nutrition
Calories: 401kcal | Carbohydrates: 42g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 698mg | Potassium: 848mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3503IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 2mg