Oh, friends, let’s talk about comfort food! There’s just nothing like a big bowl of warm soup on a chilly day, right? And this Chicken and Leek Soup? Seriously, it’s a game-changer. What I love most is how easy it is – especially when you grab a rotisserie chicken from the store.
The combination of tender chicken and those sweet, mild leeks? *Chef’s kiss!* It’s seriously divine. I remember this one time, it was snowing like crazy outside, and all I wanted was something cozy. I whipped up a batch of this soup, curled up on the couch with a blanket, and honestly, it was the *perfect* evening. This soup? It’s like a warm hug in a bowl, I swear!
Why You’ll Love This Chicken and Leek Soup
Okay, listen up! You’re gonna *adore* this soup, trust me. Here’s why:
- Super Speedy: Seriously, it comes together so fast. Perfect for busy weeknights!
- Rotisserie Rockstar: That rotisserie chicken? HUGE time-saver. We love a shortcut, don’t we?
- Comfort in a Bowl: It’s like a warm hug, so soothing and flavorful.
- Good-For-You Goodness: Packed with veggies and lean protein. Feel good about eating it!
- Your Way, Always: Easy to tweak! Add your favorite veggies or spices – make it *yours*!
Ingredients for Chicken and Leek Soup
Alright, gather ’round! Here’s what you’ll need to make this amazing Chicken and Leek Soup. Don’t skimp on the fresh stuff – it makes all the difference!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 large leeks, cleaned, halved, and sliced (seriously, clean them *well*!)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced (I’m a garlic girl, so I never measure with my heart!)
- 1 tablespoon Italian seasoning (dried)
- Salt and black pepper to taste (don’t be shy!)
- 8 cups chicken broth
- 1 teaspoon chicken bouillon seasoning
- 1 cup ditalini pasta
- Juice from 1-2 lemons to taste (freshly squeezed, please!)
- 1 rotisserie chicken, shredded (the ultimate shortcut!)
- 2 cups fresh spinach
- 1 cup Parmesan cheese, freshly shredded
- Fresh dill to taste (because fresh herbs are the best!)
How to Make Chicken and Leek Soup: Step-by-Step Instructions
Okay, here we go! Time to turn those ingredients into a pot of pure comfort. Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be slurping up delicious Chicken and Leek Soup in no time.
- Sauté those veggies: Grab a large pot (like, a *big* one!) and melt the butter with the olive oil over medium heat. Throw in the leeks, carrots, and celery. Sauté them for about 5-7 minutes, until they’re nice and softened. The leeks should be tender and sweet-smelling. Don’t rush this step – it builds a lot of flavor! Then, add the minced garlic and cook for another minute or two, until you can really smell that garlicky goodness. Careful not to burn it!
- Season it up: Stir in the Italian seasoning, salt, and pepper. Cook for about 30 seconds – 1 minute. This helps “wake up” the spices, you know?
- Broth & Pasta Time: Pour in the chicken broth and add that chicken bouillon seasoning. Crank up the heat and bring it to a boil. Once it’s boiling, stir in the ditalini pasta. Now, reduce the heat to a simmer (that’s where it’s gently bubbling, not a crazy boil!), and cook for about 8-10 minutes, or until the pasta is al dente – that means it’s cooked through but still has a little bite. Nobody likes mushy pasta!
- Chicken & Spinach Power: Stir in the lemon juice (start with the juice of one lemon, then taste and add more if you want a zingier soup!), shredded rotisserie chicken, and spinach. Let it simmer for another 2-3 minutes, until the spinach is wilted and the soup has thickened slightly. Don’t overcook the spinach, or it’ll get slimy!
- Cheese & Dill Finish: Stir in that freshly shredded Parmesan cheese and fresh dill. Oh my gosh, the aroma! Taste the soup and adjust the seasoning with salt, pepper, and more lemon juice if needed. Remember, you’re the boss of this soup!
- Serve & Enjoy: Ladle that gorgeous Chicken and Leek Soup into bowls and garnish with extra Parmesan cheese and fresh dill, if you’re feeling fancy. Then, dig in and enjoy! You deserve it!
Tips for the Best Chicken and Leek Soup
Want to take your Chicken and Leek Soup from “good” to “OMG amazing?” Here are a few little secrets I’ve learned along the way!
- Leek Love: Seriously, clean those leeks like your life depends on it! They hide dirt like pros. Rinse, rinse, rinse!
- Pasta Pro Move: If you’re making this ahead of time (meal prep win!), cook the pasta separately. Trust me, it’ll prevent it from getting all soft and mushy in the soup. Nobody wants that!
- Lemon Zest: That lemon juice? It’s magic! But go slow – add a little at a time and taste as you go. You want a bright, fresh flavor, not a super sour soup!
- Spinach Sanity: Don’t overcook that spinach! Just toss it in at the end until it wilts. It’s all about that vibrant green color!
Delicious Variations for Your Chicken and Leek Soup
Okay, so you’ve got the basic recipe down, right? Now, let’s get a little crazy and make this Chicken and Leek Soup *your* signature dish! Here are a few of my favorite ways to mix things up:
- Creamy Dreamy: Stir in a dollop of cream or Greek yogurt at the end for extra richness. Ooh la la!
- Green Goodness: Not a spinach fan? No problem! Swap it out for kale or Swiss chard. Just make sure to chop them up a bit smaller, since they take a little longer to cook.
- Spice It Up: Experiment with different herbs and spices! A pinch of red pepper flakes for a little kick? Yes, please! Or maybe some thyme or rosemary for a more earthy flavor? So good!
- Pasta Power: Feeling adventurous? Try a different type of pasta! Orzo, egg noodles, even gluten-free pasta work great. Just adjust the cooking time accordingly.
Serving Suggestions for Chicken and Leek Soup
Alright, so you’ve got a pot of this glorious Chicken and Leek Soup bubbling away. But what should you serve with it? Here are a few ideas to make it a *complete* meal:
- Crusty Bread: Seriously, you *need* something to soak up all that delicious broth!
- Side Salad: A simple green salad with a light vinaigrette adds a nice bit of freshness.
- Grilled Cheese Sandwich: Okay, maybe this is just me, but a grilled cheese and soup? Total comfort food perfection!
Storing and Reheating Your Homemade Chicken and Leek Soup
Got leftovers? Lucky you! This Chicken and Leek Soup is even better the next day, honestly! Just pop it in an airtight container and stick it in the fridge for up to 3 days. Wanna freeze it? Go for it, but *pro tip*: freeze it *before* you add the pasta. Otherwise, the pasta gets kinda mushy when you reheat it. When you’re ready to eat, just reheat it on the stovetop or in the microwave – easy peasy!
Frequently Asked Questions About Chicken and Leek Soup
Got questions about this amazing Chicken and Leek Soup? I got you! Here are a few answers to the most common questions I get:
Can I use chicken breasts instead of rotisserie chicken?
Absolutely! Just poach or bake them until cooked through, then shred ’em up. Adds a little more time, but totally doable!
Can I freeze this soup?
Yep! But remember that pasta tip! Freeze it *before* you add the ditalini, or it’ll get mushy. Nobody wants mushy soup!
How do I clean leeks properly?
Okay, this is important! Leeks are sneaky dirt-hiders. Slice them, then soak them in a bowl of cold water. Swish them around, and the dirt will sink to the bottom. Lift the leeks out (don’t pour!), and you’re good to go!
What other vegetables can I add?
Get creative! Mushrooms, potatoes, peas, green beans… anything goes! Just toss them in with the other veggies and adjust the cooking time as needed.
Nutritional Information (Disclaimer)
Okay, quick note! That nutrition info? It’s just an estimate. Brands and amounts can change things, so don’t take it as gospel, okay?
Enjoying Your Chicken and Leek Soup?
Made this Chicken and Leek Soup? Yay! Leave a comment and let me know how it turned out! Did you add anything fun? Don’t forget to rate the recipe and share it with your friends!
Print
Comfort Chicken and Leek Soup Recipe in Just 35 Minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Low Lactose
Description
Comforting and flavorful soup made with chicken, leeks, and pasta.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 large leeks, cleaned, halved, and sliced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
- 8 cups chicken broth
- 1 teaspoon chicken bouillon seasoning
- 1 cup ditalini pasta
- Juice from 1–2 lemons to taste
- 1 rotisserie chicken, shredded
- 2 cups fresh spinach
- 1 cup Parmesan cheese, freshly shredded
- Fresh dill to taste
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the Italian seasoning, salt, and black pepper. Cook for 30 seconds to 1 minute.
- Add the chicken broth and chicken bouillon seasoning. Bring the soup to a boil.
- Stir in the ditalini pasta. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
- Stir the lemon juice, shredded rotisserie chicken, and spinach into the soup. Let it simmer for 2-3 minutes until the spinach is wilted and the soup is slightly thickened.
- Stir in freshly shredded Parmesan cheese, and fresh dill. Adjust seasoning with salt, black pepper, and additional lemon juice if needed.
- Ladle the soup into bowls and garnish with extra Parmesan, or dill if desired.
Notes
- Clean leeks thoroughly to remove dirt.
- Cook pasta separately if making ahead to prevent softening.
- Rotisserie chicken simplifies the recipe.
- Add cream or Greek yogurt for richness.
- Substitute spinach with kale or Swiss chard.
- Freeze without pasta to avoid mushiness.
- Balance lemon juice for perfect acidity.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
