Name: Chicken and Leek Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 2 medium leeks (finely sliced); 2 medium carrots (diced); 4 celery stalks (diced); 4 garlic cloves (finely chopped); 1 tablespoon fresh thyme (finely chopped); 1/4 teaspoon red chili flakes; 2 bay leaves; 6 cups chicken stock; 1 cup ditalini (or another small pasta); 2 cups cooked chicken (shredded); 1/2 small bunch fresh parsley (finely chopped); Salt and freshly ground black pepper to taste

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This easy chicken and leek soup is light, brothy and the ultimate comfort food. It comes together in one pot in just 35 minutes with a handful of simple ingredients.

If you love a cozy chicken soup, you've got to try my Avgolemono (Greek lemon chicken soup) next. And if it's the leeks you're really here for, my creamy potato leek soup is another one I make on repeat.

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Now, let's talk about the leeks for a second, because they're the whole point. Most chicken soups start with an onion, and I get it, that's the rule.

But for this soup, I only use leeks, no onion at all. They cook right down into something sweet and almost buttery, and they give the broth a gentler, rounder flavor you just won't get any other way.

That's what makes this a chicken and leek soup, and not chicken soup that happens to have a leek in it.

Why you'll love this chicken and leek soup

It's light and brothy with no cream at all; a clean, cozy bowl that still feels like a proper treat.
You only need one pot, about 35 minutes, and leftover or rotisserie chicken makes it even faster.
It feels so restorative and comforting, just what I need when I'm feeling a bit under the weather.

Chicken and Leek Soup with parsley on top

What you'll need

Olive oil - Just enough to get the veg going.
Leeks - The star of the show, and I won't hear otherwise. I use only leeks for the base, no onion. Wash them well, though, because they love to hide grit down in their layers.
Carrots and celery - The trusty backbone of any good soup. I dice them small, so they go tender fast.
Garlic - Freshly chopped, for those little bursts of flavor.
Fresh thyme - My go-to soup herb; it makes the whole kitchen smell like a hug.
Seasonings - Red chili flakes, bay leaves, salt and freshly ground black pepper. The pinch of chili won't make it spicy; it just wakes the whole pot up.
Chicken stock - I typically use low-sodium so I'm in charge of the salt, not the carton.
Ditalini - That tiny tube pasta that soaks up just enough broth while keeping its bite. Any small pasta works. I used whole-wheat ditalini for extra fiber.
Cooked chicken - Leftover roast or rotisserie chicken is perfect here, and a brilliant way to use it up.
Fresh parsley - Stirred in right at the end to keep everything bright and green.

Pro tip

If you're making this ahead, cook the ditalini separately and add it to each bowl as you serve. If you leave it sitting in the broth, it will turn too soft and soak up most of the liquid.

How to make chicken and leek soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Soften the sliced leeks, carrots, and celery in a little olive oil for 6 to 7 minutes, until the leeks turn sweet and silky. Stir in the garlic, thyme, chili flakes and bay leaves and give it another minute.

Chicken and Leek Soup making instructions

Pour in the chicken stock and bring it up to a gentle boil.

Add the ditalini and simmer until just al dente, around 8 to 10 minutes. Start tasting early; mushy pasta is the one thing we're trying to avoid here.

Stir through the shredded chicken and parsley, let it all warm through for a minute or two, then season to taste and serve. That's it.

Substitutions and variations

Swap the ditalini for any small pasta - orzo, stelline, even broken-up spaghetti. Use what's in the cupboard.
If you don't have any leftover chicken, simmer a couple of raw breasts right in the broth for about 20 minutes, then shred them and pop them back in.
Use grains instead of pasta, such as cooked barley, for example, like in my chicken barley soup, or stir in a scoop of rice.
If you want it noodle-free or low-carb, skip the pasta and stir in extra veg or some greens instead - my keto chicken soup is the no-pasta route.
A squeeze of lemon and a little grated Parmesan at the end takes it in a brighter, Italian direction. Try it, and you'll see what I mean.

Recipe tips and notes

Make sure you clean your leeks thoroughly. I slice them first, then swish them in a bowl of cold water, then use a colander.
Give the leeks their full 6 to 7 minutes because they will taste sharp instead of sweet if you rush them.
Cook the pasta to just al dente because it'll keep softening in the hot broth as it sits.

What to serve with chicken and leek soup

A few thick slices of warm, crusty bread or sourdough, for mopping up every last drop of broth.
A simple green salad for a fuller, veg-forward meal.
A generous shower of grated parmesan over the top - not traditional, but I'm not sorry about it.

Leftovers and storage

Let the soup cool, then keep it in an airtight container in the fridge for 3 to 4 days. (Like a lot of soups, it's honestly even better on day two.)
To reheat, warm it gently on the stovetop with a splash of extra stock or water, since the pasta will have soaked up some of the broth as it sat.
For the best texture, freeze it without the pasta for up to 3 months, then thaw it overnight in the fridge and add freshly cooked pasta when you reheat.

More cozy soups you'll love

If you've tried this chicken and leek soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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