Description
A warm, comforting bowl of soup made with chicken, leeks, and fresh herbs, perfect for chilly spring evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 large leeks, cleaned and sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 medium potatoes, diced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- 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.
- Add the seasoned chicken to the pot and cook until it’s no longer pink, approximately 5-7 minutes.
- Add the diced potatoes and stir to combine with the leeks and chicken.
- Slowly add the chicken broth to the pot, bringing the mixture to a gentle boil.
- Reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
- For a creamy texture, use an immersion blender to blend part of the soup until smooth, while leaving some chunks for texture.
- Stir in the heavy cream and fresh thyme. Heat through for an additional 5 minutes without boiling.
- Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
Pair with warm crusty bread for an added comfort.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg