Are you craving a warm, comforting bowl of goodness that’s also incredibly easy to make? Look no further! This chicken and leek soup recipe is the perfect solution for a quick weeknight dinner or a cozy weekend meal. Packed with flavor and healthy ingredients, this recipe is a winner for both beginner cooks and seasoned chefs. It's a delicious example of homemade cooking at its finest – simple, satisfying, and deeply flavorful. This healthy meal is also a fantastic way to use leftover chicken, making it even more economical and time-efficient.
Ingredients:
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, thinly sliced and well washed
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups chicken broth (low sodium preferred)
- 2 cups cooked chicken, shredded or diced
- 1 cup cooked orzo pasta (or other small pasta)
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. This step builds a fantastic flavor base for your soup.
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Add the broth and chicken: Pour in the chicken broth and bring to a boil. Reduce heat and add the shredded chicken and thyme. Simmer for 10 minutes to allow the flavors to meld.
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Cook the pasta: Add the orzo pasta to the soup and cook according to package directions, usually about 8-10 minutes, or until tender.
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Season and serve: Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Cooking Tips for the Best Chicken and Leek Soup:
- Washing leeks is crucial: Leeks can trap dirt between their layers, so make sure to rinse them thoroughly under cold running water before slicing. You can even soak them briefly in a bowl of water to help remove any grit.
- Don't overcook the vegetables: Aim for tender-crisp vegetables. Overcooked vegetables will become mushy and less appealing.
- Adjust seasoning to your liking: Taste the soup before serving and adjust the seasoning as needed. You can add more salt, pepper, or even a pinch of garlic powder for extra depth of flavor.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add other vegetables: Feel free to add other vegetables like potatoes, mushrooms, or zucchini.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Creamy chicken and leek soup: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier soup.
- Lemon zest: Add a little lemon zest at the end for a bright, zesty flavor.
Nutritional Information (per serving, approximate):
This information is based on a serving size of approximately 1.5 cups and may vary depending on the specific ingredients used.
- Calories: Around 250-300
- Protein: Around 25-30 grams
- Fat: Around 5-8 grams
- Carbohydrates: Around 30-35 grams
This easy recipe makes a delicious and healthy meal, perfect for those busy weeknights when you're looking for a quick dinner idea. Enjoy!