Description
Creamy Chicken Leek and Pasta Soup is a comforting and flavorful dish perfect for chilly evenings. This delightful soup features tender chicken, sweet leeks, and small pasta all enveloped in a rich, creamy broth.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 large leeks, cleaned and sliced
- 3 cloves garlic, minced
- 1 cup small pasta (like ditalini or orzo)
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and sauté chopped leeks and minced garlic until soft (about 5 minutes).
- Season chicken breasts with salt and pepper, add to the pot, and brown on each side for about 4-5 minutes.
- Pour in chicken broth; bring to a gentle simmer. Stir in pasta and cook according to package instructions (8-10 minutes until al dente).
- Reduce heat and stir in heavy cream slowly. Add fresh thyme and adjust seasoning as needed. Simmer for another couple of minutes before serving hot.
Notes
- Customize with your favorite vegetables.
- Use leftover chicken for a quicker meal.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg