Leek Soup With Chicken and Celery
Cozy Winter Warmer: Delicious Leek Soup With Chicken & Celery!
As the cold months settle in, there’s nothing more comforting than a warm, hearty bowl of soup. When you’re wrapped in cozy layers and the days grow shorter, a nourishing soup feels like a warm hug in a bowl. This is where my leek soup with chicken and celery steps in—an uncomplicated, flavorful option that brings out the best of fall/winter’s simple ingredients.
Leek soup might be familiar to you, but when you add tender bites of chicken, it transforms into something even more special.
Leeks have a unique flavor that’s both mild and savory, without the sharpness you’d get from onions. When simmered in a rich, seasoned broth, they become wonderfully tender, giving the soup a lovely base flavor. I love how they melt into the background but still bring a special warmth to each spoonful. Their soft green and white hues even look cozy, almost like the soup is inviting you to unwind and enjoy the moment.
The key to this soup lies in the slow sauté. Start with a generous dollop of butter (or olive oil for a lighter option) and let the leeks cook gently until they’re soft and aromatic. This releases all their hidden sweetness and sets the stage for a depth of flavor that doesn’t require any heavy seasonings.
So, if you’re ready to warm up your kitchen and embrace the chill, this leek soup with chicken and celery is the way to go. It’s a bowl of cozy flavors, earthy and tender, and oh-so-comforting. Curl up with it on a winter’s day, and let each spoonful work its magic. This soup isn’t just food—it’s comfort, warmth, and winter love all in one bowl.
Leek Soup
Ingredients
- 2 tbsp butter or olive oil
- 2 large leeks trimmed, cleaned, and sliced
- 3 medium carrots diced
- 3 celery stalks diced
- 1 lb 450g chicken breast or thighs
- Salt and pepper to taste
- Fresh parsley or thyme chopped, for garnish
Instructions
- If using raw chicken, season with a little salt and pepper, then sauté in the pot until cooked through. Remove from the pot, let cool slightly, and shred or dice. Set aside. If using pre-cooked chicken, you can skip this step.
- In a large pot, heat the butter or olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 5-6 minutes or until soft and fragrant.
- Add carrots, and celery, and cook for another 3-4 minutes, until the vegetables begin to soften.
- Pour in the chicken or vegetable broth, and bring the soup to a boil. Reduce heat to low, cover, and let simmer for about 20 minutes or until the carrots and celery are tender.
- Stir in the cooked, shredded chicken and let it heat through for a few minutes. Taste the soup and season with salt and pepper as needed.
- Add Cream (Optional):
- If you’d like a creamy texture, stir in the heavy cream or milk and let it gently warm for 2-3 minutes. Don’t let it boil.
- Serve the soup into bowls and garnish with fresh parsley or thyme. Serve with crusty bread for dipping.
Enjoy!