A Chicken Leek Soup to Warm You Through and Through

This chicken leek soup with your choice of noodles offers up a wholesome and hearty meal with some unusual twists in the flavor department.

If you’re standing in front of the fridge, staring blankly at that leftover chicken—especially on a chilly winter night—a pot of soup might be just the thing. This, however, is not your grandmother’s chicken noodle soup. We’re going to spice up the broth with some surprising aromatics, toss in sautéed leeks, and maybe get creative with the noodle selection. Soba or udon, anyone? I’ll share the basic recipe with you, as well as some optional add-ins to jazz it up if you like. 

Gathering the Ingredients

We’ll start by assembling everything you need to make this delectable dish.

• Cooked shredded chicken: It might be from a sous vide whole chicken or any other cooked bird you have on hand. This recipe is designed to use up the leftover chicken.
• Leeks: Aim for leeks that are firm and crisp, with long, white stalks and abundant green leaves. It’s important to clean them thoroughly, as dirt tends to lurk within their layers.
• Carrots and celery: They are essential players that bring depth, color, and added nutrients to your soup.
• Spices and herbs: Star anise and black peppercorns infuse the soup with savory warmth, and thyme and bay leaf add their earthy notes. A sprig of fresh parsley to garnish the soup is a final splash of color and nutrients.
• Chicken broth: This is the foundation of your soup. Preferably homemade but store-bought works as well. We’ll discuss the broth in more depth in just a moment. 

Now let’s move on to the next step: sautéing the leeks and vegetables. 

Sautéing the Leeks and Vegetables

Sautéing before putting the vegetables in the soup to simmer brings out the flavors and textures in your ingredients. By gently heating the leeks and vegetables in a little butter, we can coax out their natural sweetness, adding depth to our soup.

Leeks are the sophisticated cousins of onions, with a milder and sweeter taste. Once sliced, we’ll be ready to work our magic in the pan. Start by removing the root and the dark green part from each leek; give the remaining white part a good rinse under running water. Slice half of one leek thinly, then the remainder into thicker ½-inch coins.

In a large saucepan or Dutch oven, we’ll sauté the thicker slices of leek, carrots, and celery together. When the leeks are tender and translucent and the carrot and celery somewhat tender, it’s time to move on to the next step: preparing the broth. 

Preparing the Broth

The broth is the foundation of our chicken leek soup.  I like to start with the cooking juice I reserved after cooking a whole chicken sous vide, but any chicken broth will do. I’ve found a few different ways to season the broth. 

First, you can infuse it. Start by toasting the anise seed and black peppercorns briefly in a dry, hot pan, then add the broth. Then, add the aromatics—the thyme and bay leaf—and simmer for ten minutes so the flavors can fully infuse the broth. Strain the finished broth to remove the seasonings as you pour it into the soup pot.

If you have a small cheesecloth bag on hand, you can put all the seasonings into that, and add it with the broth to the soup pot as soon as the vegetables are sautéed, leave the bag in the pot to simmer until you are ready to serve.

With the broth prepared, we’re now ready to move on to the next phase of our chicken leek soup: simmering. 

Simmering the Soup

As the soup gently simmers and the flavors meld, the aroma will fill your kitchen.

During this phase, it’s important to keep a watchful eye on the pot. The simmer should be gentle, allowing the soup to cook slowly and evenly. Adjust the heat as needed to maintain a slow, steady simmer, not a vigorous boil. 

Cooking Noodles, Adding Chicken, and Serving

Adding noodles to the soup is a delightful way to enhance its heartiness and turn it into a complete, filling dish. Whether you prefer classic egg noodles or opt for something more adventurous like udon or soba noodles, they will bring a satisfying texture and depth to the soup. I chose soba noodles, and I prepared them in a separate pot, following the directions on the package. 

Now it’s time to assemble the soup! Remove the anise, bay leaf, and peppercorns from the broth, stir the vegetables in, and simmer for a few more minutes until they are fully tender. Finally, turn off the heat and add the shredded chicken. It will warm up in the hot soup. 

Once the noodles are cooked, it’s time to serve. Place a serving of the soba noodles into each bowl and ladle the soup, including all the chicken and veggies, over them. 

But why stop here? Let’s explore a few optional enhancements that can elevate your chicken leek soup to new heights.

Optional Enhancements

For those who enjoy a bit of heat, a sprinkle of red pepper flakes or a dash of hot sauce will add a kick to your chicken leek soup. 

To add a heartier element, you can introduce some cooked grains or legumes. Cooked rice, quinoa, lentils, or beans can give your soup a more substantial character as well as add an extra dose of protein and fiber.

Lastly, don’t be afraid to experiment with different garnishes to add visual appeal and a finishing touch. A sprinkle of grated Parmesan cheese, a handful of croutons, or even some chopped green onions can add a burst of flavor and a pleasant crunch. 

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