Easy Chicken and Leek Soup

This easy chicken and leek soup combines tender shredded chicken, leeks and potatoes in a naturally creamy broth flavoured with thyme, mild curry powder and turmeric. Finished with fresh parsley and a little lemon, it's a warming one-pot soup that's ready in about 35 minutes.

4.91 from 11 votes

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Prep Time: 15

Cook Time: 20

Servings: Servings

Author: Deborah Rainford

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 sprigs fresh thyme, leaves picked
2 celery stalks, sliced
2 leeks, thoroughly washed and thinly sliced
1.2 (5 cups) litres vegetable stock
¼ teaspoon turmeric
1½ teaspoons mild curry powder
3 large King Edward potatoes, peeled and cut into chunks (about 4 cups)
2 boneless, skinless chicken breasts
½ bunch fresh parsley, finely chopped
¼ teaspoon cider vinegar or juice of ½ lemon
Sea salt and freshly ground black pepper, to taste

Instructions

Soften the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook gently for about 5 minutes, until the onion is soft and translucent without taking on any colour.
Cook the leeks and celery: Add the sliced leeks and celery and continue to cook gently until softened, about 3–5 minutes.
Add the potatoes and spices: Add the potatoes, curry powder and turmeric and stir well to coat everything in the softened vegetables and spices. Season with a little salt and pepper.
Cook the chicken: Pour in the vegetable stock and add the chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook for about 10–15 minutes, until the potatoes are completely tender and the chicken is cooked through. Remove the chicken and shred it using two forks.
Blend the soup: Blend the leek and potato mixture with an immersion blender until smooth and creamy. Add a little extra hot stock or water if the soup is thicker than you'd like.
Finish and serve: Return the shredded chicken to the soup and stir through the chopped parsley. Add the cider vinegar or lemon juice, then taste and adjust the salt and pepper. Warm gently before serving.

Notes

Potatoes: Make sure the potatoes are completely tender before blending. They create the naturally thick, creamy texture of the soup without needing cream.
Chicken: Remove the chicken as soon as it's cooked through to prevent it from becoming dry. Shred it separately and return it to the soup after blending.
Consistency: The soup will thicken as it sits. Add a splash of hot stock or water after blending or reheating if you prefer a thinner consistency.
Seasoning: Potatoes absorb plenty of seasoning, so taste and adjust the salt and pepper after blending.
Acidity: Don't skip the lemon juice or cider vinegar. A small amount added at the end brightens the soup and balances the creamy potato base.

Nutrition

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