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Chicken and Leek Soup


Chicken and Leek Soup

Chicken and Leek Soup

Fiona Haynes
Not dissimilar to Cock a Leekie soup, only without the barley and the prunes (!), this chicken and leek soup is a throwback to my Scottish upbringing. Enjoy this chicken and leek soup with some crusty whole grain bread.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 2 tsp olive oil
  • 1 cup finely chopped sweet onion
  • 2 medium leeks, white and light green parts only, halved lengthwise then sliced
  • 1 medium carrot, halved lengthwise and sliced
  • 1 celery stalk, sliced
  • 8 ounce pack of sliced cremini mushrooms
  • 2 tsp fresh thyme
  • 1 tbsp chopped fresh parsley
  • 1 1/2 cups diced cooked skinless chicken breast
  • 6 cups fat-free, low-sodium chicken broth
  • 2 cups water


Heat oil in a large pan or stockpot.

Sauté onions, leeks, carrots and celery pieces until leeks and onions are softened.

Add mushrooms and cook until soft.

Sprinkle herbs and cook for 1 minute or until fragrant.

Stir in chicken; add chicken broth and water.

Bring to a boil, then simmer for 15 minutes.

Makes 8-10 cups

Per cup: Calories 126, Calories from Fat 26, Total Fat 2.8g (sat 0.6), Cholesterol 36mg, Sodium 106mg, Carbohydrate 8.g, Fiber 1.8g, Protein 16.1g

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