Leeky chicken soup

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
1 boneless, skinless chicken breast, halved

1 large bay leaf, fresh or dried

2 tablespoons extra virgin olive oil (EVOO)

4 large leeks, trimmed, washed and dried

3-4 cloves garlic, chopped

Salt and pepper

1 cup dry white wine

4 cups chicken stock (32 ounces)

2 cups egg pasta, such as broken egg fettuccine or tagliatelle

2 tablespoons fresh thyme leaves, chopped

2 teaspoons grated lemon zest

1/4 cup flat leaf parsley, chopped

Crusty baguette, sliced

Soft cheese, such as goat cheese, robiola, Camembert or Boursin


  • Place the chicken and bay leaf in a small pan and add water to almost cover.
  • Place over high heat, bring to a boil, reduce to a simmer and poach the chicken until cooked through, about 10 minutes.
  • Meanwhile, heat the EVOO in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, then stir, cover and cook for 7-8 minutes.
  • Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer.
  • Remove the chicken from the poaching liquid and dice, then stir into the stock. Strain the poaching liquid and add it to the soup.
  • Add the egg pasta, thyme and lemon zest. Cook at a low boil until the pasta is tender.
  • Stir in the parsley and adjust the salt and pepper.
  • Serve with crusty bread spread with soft cheese.


Cook's Note: To clean leeks, chop them first and then wash them. Trim the tough tops and root ends, halve them lengthwise, then slice them 1 2-inch thick. Fill a large bowl or sink with water, add the leeks and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry in a salad spinner or on a clean kitchen towel.


Leeky Chicken Soup, photo 1
Leeky Chicken Soup, photo 2
Leeky Chicken Soup, photo 3


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