25+ Healthy and Delicious Leek Chicken Soup Recipes You’ll Love

Leek chicken soup is a comforting, flavorful dish that has stood the test of time.

With its delicate balance of leeks, tender chicken, and aromatic broth, it’s the perfect meal for any time of year.

Whether you’re looking for a quick weeknight dinner, a nutritious meal to heal your body, or a cozy bowl to enjoy on a cold day, leek chicken soup fits the bill.

The versatility of this dish means you can experiment with different flavors and ingredients, making it an ideal base for a variety of soups.

In this blog, we’ve compiled 25+ leek chicken soup recipes that will inspire you to cook something new or perhaps rediscover an old favorite.

From traditional recipes to more modern twists with ingredients like coconut milk, ginger, and quinoa, there’s something for every palate.

So grab your ingredients, turn on the stove, and get ready to enjoy these delicious, soul-warming soups!

25+ Healthy and Delicious Leek Chicken Soup Recipes You’ll Love

With these 25+ leek chicken soup recipes at your fingertips, you’ll never run out of ways to enjoy this classic dish.

Whether you prefer a light and healthy broth or a rich, creamy version, there’s a recipe here to satisfy every craving.

These soups not only taste great but are packed with nutrients, making them a perfect choice for a wholesome meal.

Experiment with the various flavor combinations and enjoy the comforting warmth of leek chicken soup.

So go ahead, pick your favorite recipe, and savor the delicious simplicity of this timeless dish.

Classic Leek and Chicken Soup

This hearty and comforting soup brings together tender chicken, aromatic leeks, and savory herbs to create a wholesome meal. Perfect for colder days, this classic recipe is packed with flavor and provides both warmth and nourishment in every spoonful. Easy to prepare, it’s a great option for a family dinner or a cozy lunch.

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks (cleaned and sliced)
• 2 medium carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 3 garlic cloves (minced)
• 6 cups chicken broth
• 2 cups cooked chicken (shredded)
• 1 teaspoon thyme (dried)
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon lemon juice (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks, carrots, and celery, cooking for about 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce heat to low and add the shredded chicken, thyme, and bay leaf. Simmer for 15-20 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste.
6. Remove the bay leaf, then stir in the fresh parsley and lemon juice, if using, for a fresh kick.
7. Serve hot with crusty bread on the side for a satisfying meal.

This leek and chicken soup is the perfect balance of comfort and nutrition. The leeks provide a gentle sweetness, while the chicken offers richness and protein. The addition of thyme and lemon juice brightens the flavor profile, making every bowl a delicious and fulfilling experience. Whether enjoyed as a main course or as a starter, this recipe is sure to become a household favorite.

Creamy Leek and Chicken Soup

For those who love a richer, creamier texture, this leek and chicken soup is a wonderful choice. The velvety cream adds an extra layer of comfort, blending perfectly with the savory chicken and earthy leeks. This soup is ideal for a more indulgent meal and is guaranteed to satisfy your cravings.

Ingredients

• 2 tablespoons butter
• 3 leeks (sliced)
• 2 cloves garlic (minced)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken (shredded)
• 1 medium potato (peeled and diced)
• 1 teaspoon thyme (dried)
• Salt and pepper to taste
• 2 tablespoons fresh chives (chopped)
• 1 tablespoon lemon zest (optional)

Instructions

1. Melt butter in a large pot over medium heat. Add the leeks and garlic, cooking for about 5 minutes until softened.
2. Add the diced potato and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken broth, bringing the mixture to a simmer. Cook for 15 minutes or until the potatoes are tender.
4. Add the shredded chicken and thyme, continuing to simmer for another 5 minutes.
5. Stir in the heavy cream and cook for an additional 2-3 minutes until the soup is heated through.
6. Season with salt and pepper to taste.
7. Serve topped with fresh chives and a sprinkle of lemon zest for an added burst of flavor.

The creamy texture of this leek and chicken soup elevates the dish to a new level of indulgence. The richness of the cream complements the natural sweetness of the leeks, while the chicken adds heartiness. The addition of lemon zest and chives provides a refreshing finish, balancing the soup’s creamy nature. Perfect for special occasions or a cozy night in, this soup will leave you feeling satisfied and content.

Light and Healthy Leek and Chicken Soup

This lighter version of leek and chicken soup is perfect for those looking for a healthier option without sacrificing flavor. It’s low in fat but high in nutrients, with a fresh and bright taste that makes it feel like a rejuvenating meal. Packed with lean chicken and plenty of vegetables, this recipe is a great choice for anyone looking for a nutritious and satisfying dish.

Ingredients

• 1 tablespoon olive oil
• 2 medium leeks (cleaned and sliced)
• 1 zucchini (diced)
• 1 cup cauliflower florets
• 1 small onion (diced)
• 4 cups chicken broth (low-sodium)
• 2 cups cooked chicken (shredded)
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks, zucchini, cauliflower, and onion, cooking for 5-7 minutes until the vegetables begin to soften.
2. Pour in the chicken broth and bring the mixture to a boil.
3. Reduce the heat and add the shredded chicken, turmeric, and cumin. Let the soup simmer for 15-20 minutes.
4. Season with salt and pepper to taste.
5. Remove from heat and stir in the fresh cilantro.
6. Serve hot, garnished with additional cilantro if desired.

This light leek and chicken soup offers a healthy twist on the classic, focusing on fresh vegetables and lean protein for a nutritious, low-calorie meal. The turmeric and cumin add a warming and aromatic touch, while the cauliflower and zucchini provide fiber and texture. This soup is not only refreshing and wholesome but also easy to make, making it an ideal choice for anyone looking to eat lighter without compromising on flavor.

Spicy Leek and Chicken Soup

For those who enjoy a bit of heat, this spicy leek and chicken soup delivers a perfect combination of flavors with a hint of spice. The heat from the chili peppers complements the mild sweetness of the leeks, while tender chicken and savory broth form the heart of the dish. It’s a bold, vibrant soup that will warm you from the inside out.

Ingredients

• 2 tablespoons olive oil
• 2 leeks (cleaned and sliced)
• 1 red bell pepper (diced)
• 2 jalapeño peppers (sliced, seeds removed for less heat)
• 3 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 6 cups chicken broth
• 2 cups cooked chicken (shredded)
• 1 teaspoon chili powder (optional, for extra heat)
• Salt and pepper to taste
• 2 tablespoons fresh cilantro (chopped)
• Lime wedges (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks, red bell pepper, and jalapeños, cooking for about 5 minutes until softened.
2. Add the garlic, cumin, and smoked paprika, stirring for another minute to toast the spices.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce heat to low and add the shredded chicken, chili powder, salt, and pepper. Let the soup simmer for 15 minutes, allowing the flavors to meld.
5. Taste and adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges for a refreshing contrast to the spice.

This spicy leek and chicken soup is a flavorful and exciting twist on the classic. The combination of the leeks’ sweetness and the heat from the peppers creates a bold contrast that makes every spoonful satisfying. The addition of cumin and smoked paprika brings a deep, earthy richness to the broth, while the cilantro and lime provide a refreshing touch. Perfect for spice lovers, this soup is sure to make a lasting impression.

Leek and Chicken Soup with Dumplings

This variation of leek and chicken soup is elevated with the addition of soft, pillowy dumplings. The dumplings soak up the flavorful broth, adding a comforting and hearty element to the soup. Perfect for a cozy winter meal, this recipe combines the classic leek and chicken flavors with the indulgence of homemade dumplings.

Ingredients
For the Soup:

• 2 tablespoons butter
• 2 leeks (sliced)
• 2 carrots (diced)
• 2 celery stalks (chopped)
• 4 cups chicken broth
• 2 cups cooked chicken (shredded)
• 1 teaspoon thyme
• Salt and pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter (cold, cubed)
• 1/2 cup milk
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Start by making the dumplings: In a bowl, mix together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Gradually add the milk, stirring until a dough forms. Stir in the fresh parsley. Set aside.
3. In a large pot, melt the butter over medium heat. Add the leeks, carrots, and celery, cooking for 5 minutes until softened.
4. Pour in the chicken broth and bring to a simmer.
5. Drop spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 15 minutes, allowing the dumplings to steam and cook through.
6. Add the shredded chicken and thyme, stirring gently to combine. Simmer for another 5 minutes, seasoning with salt and pepper to taste.
7. Serve the soup hot, with the dumplings nestled on top.

Leek and chicken soup with dumplings is the ultimate comfort food. The fluffy dumplings make the soup feel even heartier, absorbing the delicious, savory broth while maintaining a soft texture. The chicken and leeks provide the classic flavors, and the vegetables add color and depth. This dish is perfect for a special family dinner or a cozy weekend meal, providing both nourishment and warmth in every bite.

Leek and Chicken Soup with Spinach

This leek and chicken soup with spinach adds a burst of color and nutrition to the traditional recipe. The addition of fresh spinach not only boosts the soup’s health benefits but also adds a delightful, slightly earthy flavor that pairs perfectly with the leeks and chicken. It’s an excellent way to incorporate more greens into your diet while enjoying a deliciously comforting dish.

Ingredients

• 2 tablespoons olive oil
• 3 leeks (cleaned and sliced)
• 2 carrots (diced)
• 1 celery stalk (chopped)
• 3 garlic cloves (minced)
• 6 cups chicken broth
• 2 cups cooked chicken (shredded)
• 3 cups fresh spinach (roughly chopped)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh basil (chopped)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks, carrots, and celery, cooking for about 5 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Add the shredded chicken and oregano, allowing the soup to simmer for 15 minutes.
5. Stir in the fresh spinach, cooking for an additional 3-4 minutes until wilted.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh basil for a burst of fresh flavor.

This leek and chicken soup with spinach is a nutritious and flavorful variation of the classic. The spinach not only adds vibrant color to the soup but also packs in essential vitamins and minerals, making this a wholesome meal. The light and savory broth, combined with tender chicken and fresh vegetables, creates a balanced and satisfying dish. It’s a perfect choice for a light but nourishing meal that is both tasty and good for you.

Lemon and Herb Leek Chicken Soup

This refreshing leek and chicken soup is infused with bright lemon and aromatic herbs, making it the perfect choice for those craving something light yet flavorful. The zesty lemon adds a tangy twist, while fresh herbs like thyme and parsley enhance the dish’s natural flavors. It’s a great option for a spring or summer meal, offering a balance of brightness and comfort in every spoonful.

Ingredients

• 2 tablespoons olive oil
• 2 leeks (cleaned and sliced)
• 1 onion (diced)
• 3 garlic cloves (minced)
• 6 cups chicken broth (low-sodium)
• 2 cups cooked chicken (shredded)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks and onion, cooking for 5-7 minutes until softened.
2. Add the garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the shredded chicken, thyme, rosemary, and lemon zest. Let the soup simmer for 15-20 minutes.
5. Add the lemon juice, salt, and pepper, adjusting seasoning to taste.
6. Serve the soup hot, garnished with fresh parsley for a burst of color and freshness.

Lemon and herb leek chicken soup is the perfect balance of light and comforting. The bright lemon adds a refreshing zing that lifts the flavor of the broth, while the herbs bring depth and warmth. This soup is perfect for when you want something fresh and nourishing, making it an ideal choice for a spring or light dinner. It’s full of healthy ingredients and will leave you feeling refreshed and satisfied.

Leek and Chicken Soup with Orzo

Leek and chicken soup with orzo combines the rich, savory flavors of the classic soup with the comforting texture of pasta. The small, delicate orzo soaks up the broth beautifully, making every bite hearty and satisfying. This version is perfect for those looking to add a bit of texture and substance to their soup, while still keeping it light and flavorful.

Ingredients

• 1 tablespoon olive oil
• 2 leeks (cleaned and sliced)
• 2 carrots (diced)
• 2 celery stalks (chopped)
• 3 garlic cloves (minced)
• 6 cups chicken broth
• 1 cup orzo pasta
• 2 cups cooked chicken (shredded)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks, carrots, and celery, cooking for 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil.
4. Add the orzo pasta and cook according to package instructions, about 8-10 minutes.
5. Stir in the shredded chicken, basil, and oregano, letting the soup simmer for another 5-7 minutes.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This leek and chicken soup with orzo is the perfect fusion of comfort and flavor. The orzo pasta adds a satisfying, slightly chewy texture to the soup, while the tender chicken and aromatic vegetables round out the dish. It’s a great choice for a family meal, offering both flavor and substance. The addition of fresh parsley adds a pop of color and freshness, making this soup a complete and delightful meal.

Ginger and Coconut Leek Chicken Soup

For a unique twist on leek and chicken soup, the addition of ginger and coconut milk creates a creamy, aromatic dish with a slight tropical flair. The warmth of ginger pairs wonderfully with the rich coconut, while the leeks and chicken provide the comforting foundation of the soup. This is an exciting and exotic variation that offers something new for the taste buds.

Ingredients

• 2 tablespoons coconut oil
• 2 leeks (cleaned and sliced)
• 1 tablespoon fresh ginger (grated)
• 3 garlic cloves (minced)
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 cups cooked chicken (shredded)
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons fresh cilantro (chopped)

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the leeks, ginger, and garlic, cooking for about 5 minutes until softened and fragrant.
2. Pour in the chicken broth and bring to a simmer.
3. Stir in the coconut milk, shredded chicken, turmeric, and cumin. Let the soup simmer for 15 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro for a burst of color and flavor.

Ginger and coconut leek chicken soup is a delightful, exotic variation that combines the creaminess of coconut milk with the warmth of fresh ginger. The turmeric and cumin add an aromatic depth to the broth, while the chicken and leeks maintain the comforting base. This soup is perfect for anyone looking to try something different while still enjoying the cozy essence of a chicken soup. The freshness of cilantro adds a final touch, making it a memorable dish.

Leek and Chicken Soup with Sweet Potatoes

This leek and chicken soup with sweet potatoes is a comforting, nutrient-packed variation that balances the sweetness of the potatoes with the savory richness of the chicken. The sweet potatoes lend a smooth texture and a subtle sweetness to the soup, while the leeks and herbs provide layers of savory flavor. This heartwarming soup is perfect for a healthy, satisfying meal that’s both filling and nourishing.

Ingredients

• 2 tablespoons olive oil
• 2 leeks (cleaned and sliced)
• 2 medium sweet potatoes (peeled and cubed)
• 2 carrots (diced)
• 3 garlic cloves (minced)
• 6 cups chicken broth
• 2 cups cooked chicken (shredded)
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks, sweet potatoes, and carrots, cooking for about 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and let the soup simmer for 15-20 minutes, until the sweet potatoes are tender.
5. Add the shredded chicken, cumin, and thyme, allowing the soup to simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley for added color and flavor.

This leek and chicken soup with sweet potatoes is a comforting, healthy dish that balances the earthiness of the sweet potatoes with the savory chicken and leeks. The cumin and thyme bring a warm depth of flavor, while the sweet potatoes offer a velvety texture that makes each spoonful satisfying. It’s a nourishing, wholesome meal that’s perfect for any season, providing both flavor and nutrition in every bite.

Leek and Chicken Soup with Kale

For a more robust and hearty version of leek and chicken soup, this recipe incorporates nutrient-dense kale for added texture and flavor. The kale enhances the soup’s nutritional profile, providing fiber, vitamins, and a slightly bitter bite that pairs beautifully with the mild, sweet leeks and tender chicken. This version is perfect for anyone looking to add more greens into their diet without sacrificing taste.

Ingredients

• 2 tablespoons olive oil
• 2 leeks (cleaned and sliced)
• 2 carrots (diced)
• 3 garlic cloves (minced)
• 6 cups chicken broth
• 2 cups cooked chicken (shredded)
• 4 cups kale (chopped)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (optional)
• 2 tablespoons fresh thyme (chopped)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks and carrots, cooking for 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the shredded chicken and dried thyme, letting the soup simmer for 15 minutes.
5. Add the kale and continue cooking for an additional 5-7 minutes, until the kale is tender.
6. Season with salt, pepper, and fresh lemon juice, if desired.
7. Serve hot, garnished with fresh chopped thyme for added flavor.

Leek and chicken soup with kale is a nourishing and satisfying variation of the classic recipe. The kale adds not only vibrant color but also a healthy punch, enhancing the soup’s nutritional value. The tender chicken and leeks create a comforting base, while the thyme and lemon juice give the soup a fragrant, fresh finish. This version is perfect for anyone looking to enjoy a lighter yet filling and wholesome meal, ideal for any time of the year.

Leek and Chicken Soup with Rice

This leek and chicken soup with rice offers a simple yet hearty option for those looking for a filling and easy-to-make dish. The rice adds a satisfying texture and helps thicken the soup, while the leeks and chicken provide classic savory flavors. It’s a great choice for a quick weeknight dinner or a meal prep option, as it’s easy to make in large batches and can be enjoyed throughout the week.

Ingredients

• 2 tablespoons olive oil
• 2 leeks (cleaned and sliced)
• 1 onion (diced)
• 2 carrots (diced)
• 3 garlic cloves (minced)
• 6 cups chicken broth
• 1 cup cooked rice (white or brown)
• 2 cups cooked chicken (shredded)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks, onion, and carrots, cooking for 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil.
4. Add the cooked rice and shredded chicken, and let the soup simmer for 10 minutes to allow the flavors to meld.
5. Stir in the dried thyme and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley for added brightness.

Leek and chicken soup with rice is a cozy, satisfying dish that’s easy to make and perfect for feeding a crowd. The rice makes the soup hearty, providing a bit of chewiness and substance, while the leeks and chicken provide a comforting base. The thyme adds a fragrant, earthy note, and the fresh parsley adds a burst of color. This soup is versatile and can be enjoyed on its own or paired with a side salad or crusty bread for a complete meal.

Leek and Chicken Soup with Barley

This leek and chicken soup with barley is a wholesome, hearty option that combines the rich flavors of leeks and chicken with the chewy texture of barley. Barley adds an extra layer of substance to the soup, making it filling and nutritious. This soup is a great choice for those looking for a balanced, satisfying meal that’s both comforting and energizing.

Ingredients

• 2 tablespoons olive oil
• 2 leeks (cleaned and sliced)
• 2 carrots (diced)
• 3 garlic cloves (minced)
• 6 cups chicken broth
• 1 cup barley (pearled)
• 2 cups cooked chicken (shredded)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks, carrots, and garlic, cooking for about 5 minutes until softened.
2. Pour in the chicken broth and bring to a boil.
3. Stir in the barley and reduce the heat. Let the soup simmer for 25-30 minutes until the barley is tender.
4. Add the shredded chicken, oregano, and thyme, and let the soup simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Leek and chicken soup with barley is a wonderfully hearty dish that is packed with nutrients. The barley adds a wonderful texture and helps make the soup more filling, while the leeks and chicken provide a savory base. The herbs give it a warm, comforting aroma that makes it perfect for a cozy dinner. This recipe is not only satisfying but also provides plenty of fiber, making it a great option for those looking for a wholesome and energizing meal.

Leek and Chicken Soup with Mushrooms

This leek and chicken soup with mushrooms is a savory, earthy variation that elevates the classic recipe with the deep flavors of sautéed mushrooms. The mushrooms add a rich, umami flavor to the broth, making this soup more complex and satisfying. Perfect for mushroom lovers, this soup is a delicious way to enjoy the comfort of chicken and leeks with an added depth of taste.

Ingredients

• 2 tablespoons olive oil
• 2 leeks (cleaned and sliced)
• 2 cups mushrooms (sliced, such as cremini or button)
• 3 garlic cloves (minced)
• 6 cups chicken broth
• 2 cups cooked chicken (shredded)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh thyme (chopped)
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks and cook for 5-7 minutes until softened.
2. Add the mushrooms and cook for an additional 5 minutes until they release their moisture and become tender.
3. Add the garlic and cook for another minute until fragrant.
4. Pour in the chicken broth and bring to a simmer.
5. Stir in the shredded chicken, thyme, and rosemary, and let the soup simmer for 15 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme and parsley.

Leek and chicken soup with mushrooms offers a deliciously earthy twist on the classic recipe. The mushrooms add a depth of flavor that pairs perfectly with the sweetness of the leeks and the tender chicken. The herbs elevate the dish, creating a fragrant and satisfying soup that is perfect for any mushroom lover. This version is great for those who enjoy a more robust, savory broth, and it’s a wonderful choice for a cozy evening meal.

Spicy Coconut Leek and Chicken Soup

This spicy coconut leek and chicken soup combines the creamy richness of coconut milk with the warmth of chili peppers, creating a bold and flavorful dish. The heat from the chili and the creaminess of the coconut milk provide a perfect balance, while the leeks and chicken add a comforting, savory foundation. It’s an exciting and unique twist on traditional chicken soup, with a spicy, tropical flair.

Ingredients

• 2 tablespoons coconut oil
• 2 leeks (cleaned and sliced)
• 1 red bell pepper (diced)
• 2-3 fresh red chilies (sliced, adjust to taste)
• 3 garlic cloves (minced)
• 6 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 cups cooked chicken (shredded)
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• Salt and pepper to taste
• 2 tablespoons fresh cilantro (chopped)
• Lime wedges (for serving)

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the leeks, red bell pepper, and chilies, cooking for 5-7 minutes until softened.
2. Add the garlic, turmeric, and curry powder, cooking for another minute to release the spices’ aromas.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the coconut milk and shredded chicken, letting the soup simmer for 10-15 minutes to blend the flavors.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges for a burst of freshness.

Spicy coconut leek and chicken soup is a flavorful, exciting dish that brings together creamy coconut milk and vibrant spices. The heat from the chilies gives the soup a kick, while the coconut milk adds richness and depth. The leeks and chicken provide a satisfying base, making this soup both comforting and lively. Perfect for those who enjoy a bit of spice in their meals, this soup is sure to impress with its tropical flavors and bold taste.

Note: More recipes are coming soon