Chicken leek soup is a warm, comforting bowl that comes together on the stovetop. It combines tender poached chicken breast, soft sautéed leeks, and wide egg noodles in a light, herbaceous broth. A splash of dry white wine and a hint of fresh lemon zest keep the flavors bright and balanced.
You can make this soup from start to finish in under an hour. The gentle poaching method ensures the chicken stays soft, while the reserved cooking liquid adds extra body to the final soup base. It is a hearty dinner that pairs well with a slice of bread and soft cheese.
Why You’ll Love Chicken Leek Soup
- Poaching the chicken in a small amount of water creates a secondary light broth that adds flavor to the main soup pot.
- Washing the sliced leeks in a bowl of water allows the heavy grit to sink, ensuring a smooth and clean soup texture.
- Adding the egg pasta directly to the simmering broth releases starches that slightly thicken the liquid as the noodles cook.
Chicken Leek Soup Ingredients
- Leeks: Use only the white and light green parts. The dark green tops are too tough for a quick-cooking soup.
- Chicken breast: Boneless, skinless chicken breasts poach quickly and dice easily. You can also use boneless chicken thighs if you prefer dark meat.
- Dry white wine: Choose a wine that is not sweet, like Pinot Grigio or Sauvignon Blanc. If you prefer to cook without alcohol, substitute with extra chicken stock and a squeeze of lemon juice.
- Egg pasta: Broken fettuccine, tagliatelle, or wide egg noodles hold up well in the broth. Standard wheat pasta works but will have a different texture.
- Fresh thyme and parsley: Fresh herbs provide a much brighter flavor than dried. If you must use dried, reduce the amounts to a third.
Exact quantities are in the recipe card below.
How to Make Chicken Leek Soup
Step 1: Clean the leeks
Leeks trap a lot of dirt as they grow. Slicing them first and submerging them in cold water is the most effective way to clean them. Swish the pieces around so the grit falls to the bottom of the bowl. Lift the leeks out with your hands or a slotted spoon and dry them thoroughly.
Step 2: Poach the chicken
Place the chicken and bay leaf in a small pan with just enough water to cover them. Bring the water to a boil, then immediately lower the heat to a simmer. Cooking the chicken gently keeps it moist. Save the poaching liquid to add back into the soup pot later.
Step 3: Build the soup base
Sauté the cleaned leeks and garlic in olive oil until they are soft and fragrant. Pouring in the white wine helps deglaze the pot and adds a layer of acidity. Stir in the chicken stock and the reserved poaching liquid to form the broth.
Step 4: Cook the pasta and finish
Bring the broth to a gentle boil before adding the egg noodles, diced chicken, thyme, and lemon zest. Cooking the pasta directly in the soup allows it to absorb the savory flavors. Once the noodles are tender, turn off the heat and stir in the fresh parsley.
Storage Tips for Chicken Leek Soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid as it sits, so you may need to add a splash of chicken stock or water when reheating. Reheat on the stovetop over medium-low heat until it reaches a gentle simmer. Freezing is not recommended because the egg pasta will become mushy when thawed.
Expert Tips for Chicken Leek Soup
- Chicken must reach a safe internal temperature of 165°F (74°C) on a meat thermometer before you remove it from the poaching liquid.
- Leeks hold a lot of sand between their layers. Always lift them out of the water rather than pouring the bowl into a strainer, so the dirt stays at the bottom.
- You can use rotisserie chicken to save time. Skip the poaching step and use an extra 1 to 2 cups (240 to 470 ml) of chicken stock to make up for the missing poaching liquid.
What to Serve with Chicken Leek Soup?
Serve this soup with a crusty baguette and a soft, spreadable cheese like goat cheese or Camembert.
Chicken Leek Soup Recipe FAQs
Can I use pre-cooked chicken?
Yes. You can dice leftover chicken or shred a rotisserie chicken. Add it to the pot at the same time you add the pasta. You will need to add a little extra chicken stock to replace the poaching liquid.
What can I use instead of white wine?
If you want to omit the wine, use an equal amount of chicken broth. Add a tablespoon of white wine vinegar or fresh lemon juice to mimic the acidity of the wine.
Can I make this soup ahead of time?
You can prepare the broth, leeks, and chicken up to two days in advance. Wait to boil the pasta in the soup until right before you plan to serve it so the noodles do not get too soft.
Chicken Leek Soup
Ingredients
- 4 large leeks
- 2 boneless skinless chicken breast halves, about 1 lb / 450 g
- 1 bay leaf fresh or dried
- 2 tablespoons extra-virgin olive oil 30 ml
- 4 garlic cloves chopped
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1 cup dry white wine 240 ml
- 4 cups chicken stock 946 ml
- 2 cups dry egg pasta such as broken fettuccine or tagliatelle, about 4 oz / 115 g
- 2 tablespoons chopped fresh thyme
- 2 teaspoons grated lemon zest
- 1/4 cup chopped fresh flat-leaf parsley 10 g
Instructions
- Trim the dark green tops and root ends off the leeks. Cut them in half lengthwise, then slice them into 1/2-inch (1.25 cm) thick pieces. Place the sliced leeks in a large bowl of cold water, swishing them around to remove any dirt. Lift the leeks out and dry them well in a salad spinner or on a clean kitchen towel.
- Place the chicken breasts and bay leaf in a small saucepan. Add enough water to barely cover the chicken. Bring the water to a boil over high heat.
- Reduce the heat to low, cover, and gently simmer for about 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken to a cutting board to cool, then dice it into bite-sized pieces. Strain and reserve the poaching liquid.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the cleaned leeks, chopped garlic, salt, and pepper. Stir well, cover the pot, and cook for 7 to 8 minutes until the leeks soften.
- Pour the white wine into the pot and cook for 1 minute to reduce slightly. Add the chicken stock and the reserved chicken poaching liquid. Bring the mixture to a boil.
- Reduce the heat to a simmer. Stir in the diced chicken, egg pasta, fresh thyme, and lemon zest. Cook at a gentle boil until the pasta is tender, following the package directions for timing.
- Remove the pot from the heat. Stir in the fresh parsley. Taste the soup and add more salt and pepper if needed before ladling into bowls.
