When you’re longing for a bowl of something soul-soothing, homemade, and effortlessly comforting, nothing hits the spot quite like Cream of Chicken & Leek Soup. This creamy classic blends tender chicken, sweet leeks, and a luscious hit of cream into an ultra-satisfying pot of pure comfort. Whether you’re serving it on a chilly evening or as a centerpiece for a cozy lunch, this recipe is a homemade favorite you’ll crave again and again. It’s a real crowd-pleaser—both nurturing and full of flavor, with a texture so silky you’ll want to dive right in.

Cream of Chicken & Leek Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cream of Chicken & Leek Soup lies in its short, wholesome list of ingredients. Each component shines and plays a vital role in creating layers of flavor and creamy texture that make this soup a standout. Here’s what you’ll need and how each ingredient transforms your pot:

Chicken Breasts: The heart of the soup, they add substance and soak up the chicken flavor as they gently cook down.
Leeks: Their sweet, mellow oniony notes create a delicate base, adding both flavor and soft, vibrant color.
Chicken Broth (low sodium): Acts as the canvas, infusing every bite with savory depth while keeping things from getting too salty.
Heavy Whipping Cream: Just a splash turns this soup dreamily smooth and rich, transforming the broth into something truly special.
Garlic (minced): For extra aromatic punch and gentle warmth, rounding out every spoonful.
Rosemary (minced): This fragrant herb elevates the dish with woodsy notes that complement both chicken and leeks beautifully.
Salt + Pepper: Essential for seasoning, bringing all the flavors into perfect harmony. Start light and adjust to taste as the soup comes together!

How to Make Cream of Chicken & Leek Soup

Step 1: Season and Slow-Cook the Chicken

Begin by seasoning your chicken breasts generously with salt and pepper. Place them in your slow cooker with just a splash of chicken broth—about half a cup. This little bath steams the chicken gently, allowing it to become wonderfully tender and juicy. Set your slow cooker to high for 2–3 hours or low for 4–5 hours, depending on your schedule. This low-and-slow method infuses the chicken with flavor and ensures it’s easy to shred or cube later.

Step 2: Shred (or Cube) the Chicken

Once the chicken has cooked through, pull it out of the slow cooker. It should be fork-tender, making it a dream to shred. Grab two forks and pull the meat apart into chunky shreds, or cut it into cubes if you like more bite. Whatever you choose, pop the chicken right back into the slow cooker to soak up those savory juices while you prep the other veggies.

Step 3: Prepare the Leeks

While the chicken works its magic, turn your attention to the leeks. Leeks can be a little sandy, so be sure to wash them thoroughly. Trim off the dark, woody greens and the root ends, then slice the white and light green parts in half. Cut these into thin, half-moon slivers for even cooking—these delicate slices will melt into the soup, adding a sweet, mellow backbone.

Step 4: Add Vegetables and Aromatics

With your leeks prepped, it’s time for the flavor-builders! Add the sliced leeks to the slow cooker, followed by minced garlic and rosemary, plus a bit more salt and pepper. Stir everything together so every bite will have little bursts of sweet, aromatic, and savory notes.

Step 5: Add Remaining Chicken Broth

Pour in the rest of your chicken broth. This will marry all those flavors—chicken, leeks, herbs, and aromatics—into one soul-hugging pot. Stir gently to combine, then cover and cook on high for another 2–3 hours, or until the leeks are meltingly tender and the kitchen smells absolutely irresistible.

Step 6: Stir in the Cream

Once the leeks have softened and everything has melded together, it’s time for the final flourish: heavy whipping cream! Pour it in, stir well, and let the soup cook for another 30 minutes. The cream will richen the broth, resulting in the signature silky texture of Cream of Chicken & Leek Soup.

Step 7: Taste and Serve

Before serving, taste your soup and adjust the seasoning as needed. A pinch more salt, a grind of black pepper, or an extra hit of rosemary could make it just perfect for you. Then ladle it into bowls and get ready for some genuine happy sighs.

How to Serve Cream of Chicken & Leek Soup

Garnishes

A bowl of Cream of Chicken & Leek Soup just begs for a little garnish! Try a sprinkle of fresh chopped herbs—think parsley, chives, or more rosemary—for a colorful, fragrant finish. A swirl of extra cream, a dash of cracked black pepper, or even some crisped leeks or fried shallots take the presentation up another notch and add some extra texture.

Side Dishes

This velvety soup pairs perfectly with a thick slice of sourdough, warm dinner rolls, or a hunk of country bread for dunking. For something a bit lighter, serve with a crisp green salad tossed with lemony vinaigrette. If you’d like to make dinner a little heartier, add cheese toasties or a simple roasted veggie tray on the side.

Creative Ways to Present

For a special touch, serve Cream of Chicken & Leek Soup in little bread bowls or teacups as a starter at a dinner party. You can even pour it into shot glasses for a fun, cozy appetizer at a holiday get-together. Adding different toppings at a DIY soup bar—crumbled bacon, toasted seeds, or grated Parmesan—makes it both interactive and irresistible!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Cream of Chicken & Leek Soup to room temperature, then transfer it to an airtight container. Pop it in the fridge, and it’ll stay fresh for 3–4 days—making it a fantastic lunch or quick dinner option later in the week.

Freezing

This soup actually freezes quite well! Scoop cooled portions into freezer-safe bags or containers, leaving a little space for expansion. Freeze for up to 2 months. For the best texture, let the soup thaw overnight in the fridge before gently reheating. If you plan to freeze the whole batch, you can hold off on adding the cream until after thawing and reheating for the ultimate creaminess.

Reheating

To reheat, pour the chilled (or thawed) soup into a pot over low to medium heat. Stir gently and frequently, warming it just until steamy and smooth—don’t let it boil, or the cream could separate. You can also microwave it in short bursts, stirring in between, until it’s warmed through and ready for a quick, satisfying meal.

FAQs

Can I use rotisserie or leftover cooked chicken instead?

Absolutely! Rotisserie chicken or any leftover cooked chicken works perfectly. Just shred or cube it, and add it at the step where you return the chicken to the slow cooker. This can save prep time and still give the soup that delicious home-cooked flavor.

Are there alternatives to heavy whipping cream?

Definitely—while heavy whipping cream gives the richest result, you can use half-and-half or even whole milk in a pinch. For a dairy-free twist, try coconut cream or your favorite unflavored non-dairy milk, though the texture and taste will change a bit.

Can I make Cream of Chicken & Leek Soup on the stovetop instead of the slow cooker?

Yes! Simply simmer the chicken in a large pot on the stovetop—about 20–25 minutes—then shred or cube as directed. Add the other ingredients and simmer until the leeks are meltingly soft, then finish with the cream. It’s just as delicious and a little quicker.

How do I clean leeks properly?

Leeks trap dirt between their many layers, so cleaning is key. Slice them as directed, then plunge the pieces into a bowl of cold water, swishing around to loosen grit. The dirt will fall to the bottom. Scoop the leeks out with a slotted spoon, and you’re ready to go!

What can I do if my soup is too thin or thick?

If your Cream of Chicken & Leek Soup is a little thin, let it simmer uncovered for a bit to reduce and thicken up, or stir in a slurry of cornstarch and water. If it’s too thick, simply add a splash more broth or cream until you reach your perfect consistency.

Final Thoughts

There’s just something magical about a homemade pot of Cream of Chicken & Leek Soup—the way the flavors meld, the kitchen smells incredible, and the first velvety spoonful offers pure comfort. I hope you give this recipe a try and find it as wonderfully satisfying as I do. So grab your slow cooker, gather those leeks, and get ready to make a batch that you’ll want to share with everyone you love.

Cream of Chicken & Leek Soup Recipe

★★★★★

5.1 from 14 reviews

Author: Olivia
Total Time: 4 hours 15 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A comforting and creamy soup made with tender chicken, leeks, and aromatic seasonings, perfect for a cozy night in or a comforting meal.

Ingredients

Scale

Chicken:

2 Chicken Breasts

Leeks:

2 Leeks

Chicken Broth:

6 cups Chicken Broth (low sodium)

Other Ingredients:

1/2 cup Heavy Whipping Cream
1 teaspoon Garlic (minced)
1 tablespoon Rosemary (minced)
Salt + Pepper (as desired)

Instructions

Season the Chicken: Season the chicken breasts with salt and pepper and place in the slow cooker bowl.
Cook the Chicken: Add ½ cup of chicken broth and cook on high for 2 – 3 hours or low for 4 – 5 hours.
Shred the Chicken: Remove the cooked breasts, shred or cube the chicken, and return it to the slow cooker.
Prepare the Leeks: Wash the leeks thoroughly. Remove tough green portions, slice in half, and chop into thin half-moon slices.
Add Ingredients: Add leeks, garlic, rosemary, salt, and pepper to the slow cooker with the chicken. Pour in the remaining chicken broth.
Cook: Cook on high for 2 – 3 hours until leeks are tender. Add heavy cream and cook for another 30 minutes.
Enjoy: Taste for seasoning and enjoy!

Notes

Thoroughly wash leeks to remove dirt and grit trapped between layers.
Add additional broth if a thinner consistency is desired.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 2g
Sodium: 700mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 120mg

Keywords: Cream of Chicken & Leek Soup, Chicken Soup, Slow Cooker Soup, Comfort Food