Chicken Leek Soup

June 13th, 2009

Chicken Leek Soup

No, before you ask, I am not sick (but I do have a bowl of this reserved in the freezer, just in case).

Whenever I roast chicken, it always makes about four times as much chicken as Chad and I could reasonably eat.  So when that happens, I like to shred the leftovers, to use in another dish later on — it works for risotto, soup, or even just heated in pasta sauce for some added protein in a quick, easy dinner.

This is actually a fairly traditional chicken soup recipe, although I swapped the usual celery for leek to give it a slightly more interesting flavor.  Sometimes I wonder why I spend a decent amount of time making soup that looks relatively similar to what you get from opening a can, but I’d always rather eat the version where I know exactly what foods are used to make it, and I can both recognize and pronounce all its ingredients.  Sounds like a simple thing, but it’s frightening how much food we all eat that don’t meet either of those qualifications.

So the next time you feel like a good, healthy bowl of chicken soup, whether you’re feeling under the weather or perfectly healthy, take an extra half hour, and make this one. 

Chicken Leek Soup

Chicken Leek Soup


10 cups chicken stock
2 large carrots, diced
1/4 cup olive oil
1 clove garlic, minced
1 large onion, diced
1 tsp smoked paprika
Cracked pepper, to taste
2 large leeks, white parts only, diced
1 box spiral-shaped pasta (8 ounces)
3 cups roasted chicken, white meat only, shredded


Briefly saute garlic in olive oil until fragrant.  Add the chicken stock, and bring it to a boil.  Add the carrots, onion, garlic and leek and boil for 10 minutes.  Taste and salt if necessary.  Add the pasta and chicken, and cook for another 10 minutes, stirring frequently, until the pasta is cooked.  Allow to cool slightly, and serve.


Tags: food · soups

11 responses so far ↓

  • 1 Kristen // Jun 13, 2009 at 8:19 am

    first comment!  I know who to call to take care of me when I’m sick.  Soup looks yummy.

  • 2 Pearl // Jun 13, 2009 at 10:06 am

    looks delicious!

  • 3 James // Jun 13, 2009 at 9:14 pm

    If you need to adopt an adult son, I’m available.

  • 4 maris // Jun 14, 2009 at 5:35 am

    Love the rotini pasta in this!

  • 5 stephchows // Jun 15, 2009 at 12:22 pm

    love that you put paprika in this one 🙂

  • 6 katie // Jun 19, 2009 at 9:51 am

    Cock-a-Leekie soup… with noodles.  I also love chicken soup – home-made.  Looks wonderful, tastes so much better than ‘ cannned’

  • 7 Melissa S // Jun 23, 2009 at 9:04 am

    Thank you for this wonderful, easy recipe!  I have never used leeks or rotini pasta in my chicken soup – it was a nice change.

  • 8 Lesley // Jul 21, 2009 at 5:46 am

    Thanks for sharing this one!  I opted out the chicken, and added parsnips for a meat-free, kickbutt leek soup.  I’m also going to share this one with people to taste the awesome that is your recipe!

  • 9 Learn Turkish Now! // Oct 21, 2009 at 4:26 am

    very good idea to use the leftover chicken pieces in a soup. Thank you for sharing….

  • 10 Italian translation // May 16, 2010 at 8:04 am

    Have you tried using fresh pasta in this recipe?

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