There’s something timeless and heartwarming about a big pot of homemade chicken and leek soup simmering on the stove. The scent alone can transport you to a quiet Sunday afternoon in your grandmother’s kitchen—where love, laughter, and a little bit of butter were always the main ingredients.
This recipe is inspired by a classic American comfort-food tradition. It’s simple, satisfying, and filled with nourishing ingredients that make it a go-to for both chilly winter evenings and light spring lunches. Whether you’re looking for a healing bowl during cold season or a rustic starter to a family dinner, this soup checks all the boxes.
In this post, we’ll walk you through every step of making the perfect chicken and leek soup from scratch. Plus, we’ll cover handy tips, optional add-ins, and make-ahead advice so your bowl is always brimming with flavor. For a detailed recipe and inspiration, check out this comforting guide to Chicken, Leek & Potato Soup, a dish that brings warmth to every season.
Why You’ll Love This Homemade Chicken and Leek Soup
- Bursting with rich, hearty flavor from slow-simmered chicken and the natural sweetness of tender leeks
- Made with wholesome, affordable ingredients you probably already have in your kitchen
- Perfect for batch cooking—make a big pot and freeze leftovers for busy weeknights
- Wonderfully versatile—add your favorite vegetables, fresh herbs, or grains like rice, quinoa, or barley
- A true comfort food classic—light enough for a spring lunch, yet warm and satisfying for chilly evenings
Ingredients
Here’s everything you’ll need for this rustic and flavorful soup:
Base Ingredients:
- 2 tablespoons olive oil or butter
- 2 large leeks, cleaned and thinly sliced (white and light green parts only)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1.5 lbs boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
- 6 cups low-sodium chicken broth
- 1 cup water
- Salt and pepper to taste
Herbs and Seasonings:
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 tsp fresh)
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup chopped fresh parsley (for garnish)
- Optional: a splash of lemon juice to brighten the flavor
Optional Additions:
- 2 small Yukon gold potatoes, diced
- 1/2 cup cooked rice or small pasta like orzo
- 1/2 cup cream or half-and-half for a creamy version
Step-by-Step Instructions
Step 1: Prep the Leeks
Leeks can be gritty, so it’s important to clean them thoroughly. Slice the leeks in half lengthwise, then rinse under cold water, fanning out the layers to remove any dirt or sand. Slice into thin half-moons.
Step 2: Sauté Aromatics
Heat the olive oil or butter in a large Dutch oven or soup pot over medium heat. Add the leeks and onions, and cook for about 5–7 minutes until soft and fragrant. Add garlic, carrots, and celery. Cook for another 3–4 minutes.
Step 3: Add Chicken and Herbs
Stir in the chicken pieces and cook until lightly seared, about 5 minutes. Season with salt, pepper, thyme, rosemary, and paprika if using.
Step 4: Add Broth and Simmer
Pour in the chicken broth and water. Drop in the bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, until the chicken is fully cooked and the flavors have melded.
Step 5: Optional Creamy Finish
For a creamy texture, stir in half-and-half or heavy cream during the last 5 minutes of simmering. If using potatoes or pasta, add them after 15 minutes of simmering so they cook through.
Step 6: Finish and Serve
Remove the bay leaf. Taste and adjust seasoning. Stir in fresh parsley and a splash of lemon juice. Ladle into bowls and serve hot with crusty bread or a sprinkle of Parmesan.
Serving Suggestions
This comforting soup is incredibly versatile and pairs beautifully with a variety of sides. Here are some delicious ways to round out your meal:
- Warm sourdough or garlic bread – Perfect for dipping into the broth and soaking up every last bit. The crusty exterior and chewy center complement the soup’s creamy texture.
- A light arugula salad with lemon vinaigrette – The peppery bite of arugula and the brightness of citrus provide a refreshing contrast to the rich, savory soup.
- Cheddar biscuits – Flaky, cheesy, and golden—these biscuits make the perfect companion, adding just the right touch of indulgence to your bowl.
- Grilled cheese sandwiches – For a heartier lunch or dinner, a gooey grilled cheese made with sharp cheddar is the ultimate comfort pairing.
Whether you’re keeping it light or going all in on cozy vibes, this soup fits right in with your favorite sides. And if you’re looking to elevate it even further, here’s a helpful guide on how to add more flavour to leek and potato soup with simple tweaks that make every spoonful more satisfying.
How to Store, Freeze & Reheat
Fridge
Once cooled, transfer the soup to an airtight container and store it in the refrigerator for up to 4 days. The flavors continue to develop, making leftovers even more delicious the next day. It’s perfect for easy lunches or quick weeknight dinners.
Freezer
This soup freezes beautifully! Pour it into individual freezer-safe containers or zip-top bags (lay them flat for space-saving storage). It will keep well in the freezer for up to 3 months. Label with the date for easy tracking.
Reheat
To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also use the microwave, heating in 1–2 minute intervals and stirring in between. If the soup has thickened, simply add a splash of broth or water to loosen it to your desired consistency. For more tips, variations, and a step-by-step recipe, check out How to Make Chicken, Leek, and Potato Soup – A Winter Classic, the perfect guide to mastering this cozy favorite.
Tips for the Best Homemade Chicken and Leek Soup
- Use dark meat (thighs) for juicier chicken with richer flavor.
- Add potatoes for a heartier texture without cream.
- Make it creamy by adding dairy at the end—don’t boil it after that or it may curdle.
- Brighten it up with lemon juice or a spoon of Dijon mustard.
- Go slow-cooker: Combine all ingredients and cook on low for 6–7 hours.
Variations to Try
Creamy Chicken and Leek Soup
For a richer, more indulgent version, stir in ½ cup of heavy cream or full-fat coconut milk during the last few minutes of cooking. It gives the soup a smooth, silky texture and makes it feel extra comforting—perfect for cold nights or when you’re craving something cozy.
Low-Carb Version
Looking for something lighter? Skip the potatoes or pasta and load up on extra celery, spinach, or kale for added nutrition and texture. This version keeps the soup hearty and satisfying while staying low on carbs.
Hearty Grain Boost
Want to make it even more filling? Stir in some cooked barley, brown rice, or farro during the final simmer. These grains absorb the broth beautifully and add a wholesome bite to every spoonful.
Roast Chicken Shortcut
Short on time? Use leftover roasted or rotisserie chicken instead of raw. Just shred it and stir it into the soup during the last 10 minutes of simmering—it’ll warm through and still soak up all those delicious flavors.
Reader’s Tip
I added a generous splash of fresh lemon juice and tossed in a handful of chopped kale right at the end—it gave the soup such a bright, fresh finish! My whole family loved it. This soup has officially become a weekly staple in our house.” – Jenny from Vermont
FAQs About Homemade Chicken and Leek Soup
What herbs to put in chicken and leek soup?
When it comes to enhancing the delicate flavors of chicken and leek soup, herbs play a key role in adding depth and aromatic warmth. The best herbs to use include fresh thyme, flat-leaf parsley, and bay leaves. Thyme brings a subtle earthiness that complements the natural sweetness of the leeks, while bay leaves offer a gentle bitterness that rounds out the flavor of the broth.
Flat-leaf parsley adds a touch of freshness when sprinkled in just before serving, giving your soup a clean, green finish. You can also experiment with a small pinch of sage or marjoram for a slightly more herbaceous profile, especially if you’re making this dish on a chilly evening. These herbs offer a cozy, comforting aroma without overpowering the lightness of the leeks and chicken. The key is to use a light hand—too many herbs can mask the soup’s naturally soothing character.
What herbs go well with leeks?
Leeks are wonderfully versatile and lend themselves well to many herbs, especially those that highlight their sweet, mild, and slightly oniony flavor. Classic herbs like thyme, rosemary, and parsley are natural choices, as they complement the leeks without overwhelming them.
Chives are particularly lovely, offering a gentle onion-like freshness that works well in both hot and cold leek dishes. If you’re aiming for a more elegant, French-style flavor, tarragon can be an excellent addition. It adds a hint of licorice that pairs beautifully with creamy leek preparations, such as soups or gratins.
Avoid overpowering herbs like oregano or basil unless used sparingly, as they can compete with the leeks’ more delicate flavor. And always consider adding fresh herbs at the end of cooking for a burst of color and aroma.
What herbs are best in chicken soup?
Chicken soup is a beloved comfort food across many cultures, and the herbs you use can make all the difference in turning a basic broth into a bowl of rich, soul-soothing goodness. Some of the best herbs to use are thyme, bay leaves, and parsley. These classics bring a balance of earthy, floral, and grassy notes that enhance the flavor of the chicken and vegetables.
For an extra layer of warmth and aroma, you might add a touch of sage or marjoram, which pair especially well with root vegetables often found in chicken soup, like carrots and parsnips. If you’re craving something with a little brightness, dill is a fresh, vibrant option that adds a cheerful lift to the broth, especially when used at the end of cooking.
If you prefer a clean and simple flavor, stick with just thyme and parsley. But for more depth, combining a few herbs (no more than three) can create a lovely, well-rounded soup. Just remember to remove any tough herb stems or bay leaves before serving. And if your flavors still feel a little off, you may want to explore why does my leek and potato soup taste bitter?, where you’ll find tips for troubleshooting and enhancing your broth.
Why is my leek and potato soup bland?
Leek and potato soup is known for its creamy texture and mild, comforting flavor—but sometimes, it can turn out tasting flat or dull. If your soup feels bland, there are a few simple adjustments that can help bring it to life.
First, check your seasoning. A generous pinch of salt, added gradually and tasted along the way, can dramatically enhance the natural sweetness of the leeks and the richness of the potatoes. If your soup still tastes one-dimensional, try adding aromatics during the cooking process—think sautéed onions, garlic, or even a stick of celery. These ingredients add subtle complexity and depth.
The choice of stock or broth also makes a big difference. Using a high-quality, flavorful chicken or vegetable stock instead of water will give your soup a fuller taste. And don’t forget about herbs! A sprig of thyme, a couple of bay leaves, or a handful of chopped fresh parsley stirred in at the end can elevate the flavor beautifully.
Finally, a little acid can work wonders. A splash of lemon juice or a few drops of apple cider vinegar just before serving can brighten the whole dish and prevent it from feeling too heavy or starchy.
Final Thoughts
This homemade chicken and leek soup is more than just a recipe—it’s comfort, care, and tradition all wrapped up in a single bowl. Whether you’re under the weather, cooking for loved ones, or simply in need of a cozy meal to lift your spirits, this soup is always the answer. It’s wholesome, nourishing, and flexible enough to suit your taste and needs.
Let it become one of those timeless recipes you turn to again and again, season after season. Add your own personal touches—maybe some fresh herbs from the garden, a splash of cream, or a handful of grains—and make it your own.
And when you do, don’t forget to share your twist in the comments! Did you add spinach? Use wild rice? We’d love to hear how you made this comforting classic uniquely yours. If you’re just getting started or need a go-to version, try this delicious tomato bisque soup recipe that lays the perfect foundation for your own creative spin.