Name: Chicken & Leek Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 large shallot, minced; 2 cloves garlic, minced; 2 leeks, sliced; 2 carrots, sliced; 1 pound gold potatoes, cubed; 1 small head cauliflower, cut into smaller florets; 8 cups chicken broth; 1 pound of chicken tenders, cut into bite sized pieces; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon dried parsley; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 zucchini,, sliced and halved

This chicken and leek soup is a lighter vegetable and protein packed soup that is hearty and satisfying.

Whenever soup season rolls around, we love to have a variety of soups that are part of our regular rotation. From fast and simple tomato soup to pumpkin sweet potato soup to high protein butternut squash soup, nothing is more cozy than a good soup recipe.

And this chicken leek soup is now added to the rotation! It is full of veggies like carrots, potatoes, cauliflower and zucchini. It is also high in protein thanks to the chicken. And the leeks add a wonderful flavor to the soup.

If soup isn’t your thing, then try our baked chicken tenders.

What makes this recipe great

This soup is full of great flavor. It is like a chicken soup, but with extra flavor from the leeks and other veggies.
It is a lighter soup option. There are lots of veggies and protein and broth. So many good things in one spot.
It is simple to make. You just need your ingredients prepped and everything falls into place easily.
This soup is naturally Whole30 compliant, Paleo, Dairy-free and Gluten-free.

Recipe ingredients

Ingredients needed to make chicken and leek soup.

Shallot– this gives extra flavor to the soup. It is more mild than traditional onion.
Garlic– this also flavors the soup.
Leeks– these veggies, related to the onion family.
Carrots– large fresh carrots work great in this recipe.
Potatoes– gold or yellow potatoes are great in soup.
Cauliflower– a small head of cauliflower is all you need here.
Zucchini– you only need half a zucchini for this recipe, but you can add more if you want to.
Chicken– this is going to be added to the soup and cook while the veggies cook. If you don’t like chicken in soup, try this Chickpea Soup by Cooked and Loved.
Chicken broth– this flavors the bulk of the soup.
Oregano, thyme, parsley– these herbs season the soup.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

Instead of chicken broth, you can use bone broth for added protein. You can also use veggie broth.
Instead of zucchini, you can use squash.
Feel free to add peas or other veggies that you like in soup.

Step by step instructions

Step 1

Step 1: Sautée the leeks, shallots, and garlic in a soup pan until translucent and fragrant.

All of the chicken leek ingredients aded to the pan before boiling.

Step 2

Step 2: Add the potatoes, cauliflower, carrots, chicken broth, chicken, and all the seasonings to the pan. Then let it simmer/ boil for 15 minutes.

Step 3

Step 3: Add the zucchini to the pot and cook for another 10 minutes.

Recipe FAQs

What part of the leek is best for soup?

The light green and white part of the leek. Mine were sold with the dark leafy parts already cut off. The darker parts are tougher and more bitter.

How do you store this soup?

Pour the leftovers into an airtight container and refrigerate for 3-4 days.

How can you add more protein to this soup?

Use bone broth. Bone broth has more protein that chicken broth.

Chicken leek soup in a bowl with potatoes, carrots and zucchini.

Prep 5 minutesCook 40 minutesTotal 45 minutesMakes 6

Ingredients

1 tablespoon olive oil
1 large shallot, minced
2 cloves garlic, minced
2 leeks, sliced
2 carrots, sliced
1 pound gold potatoes, cubed
1 small head cauliflower, cut into smaller florets
8 cups chicken broth
1 pound of chicken tenders, cut into bite sized pieces
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 zucchini,, sliced and halved

Method

Put the oil into a large soup pan, along with the minced garlic, minced shallot, and sliced leeks. Heat over medium heat. Mix everything often, trying to get all the leek rings out of each other while mixing. Cook for about 7-10 minutes. The leeks, garlic, and shallot will start turning golden, keep an eye that they do not burn.
Add the sliced carrots, cubed potatoes, cauliflower, chicken broth, diced raw chicken, oregano, thyme, parsley, salt, and pepper to the pan. Let everything lightly boil for 15 minutes.
Add the zucchini to the soup and simmer for about 10-15 minutes. Until the zucchini and potatoes are fork tender.

Notes

Instead of chicken broth, you can use bone broth for added protein. You can also use veggie broth.
Instead of zucchini, you can use squash.
Feel free to add peas or other veggies that you like in soup.