Easy Chicken Leek Soup with Rice and Lemon Recipe
This super herby Chicken Leek Soup is the kind of soup that you’ll want to make over and over again! Loaded with fresh herbs, tender chicken, soft leeks, and just the right touch of cream, every bite is cozy yet vibrant, thanks to a squeeze of lemon at the end. Whether you’re making it on a cold day or just craving a simple soup that tastes like home, this is one you’ll be making again and again.
To take this soup up a notch, I suggest using my rotisserie chicken stock for more flavor! A homemade stock makes all the difference when preparing a soup. And if you love soups like I do, try my tuscan chicken soup, creamy tomato and tortelini soup, tomato florentine soup, or chicken and escarole soup. In the fall, you’ll want to try my creamy pumpkin and sausage soup!
Why You’ll Love This Recipe
- The Most Flavorful Chicken Soup You’ve Ever Had – Fresh herbs, garlic, and a creamy broth take this beyond the usual.
- Hearty Without Being Heavy – The rice soaks up all that garlicky goodness while keeping things light and satisfying.
- Aromatic & Comforting – This is the perfect soup to make when you want your kitchen to smell incredible and your bowl to be filled with something extra special.
Ingredients
- Olive oil & butter – The combination adds depth, giving you that perfect balance of richness and a silky mouthfeel.
- Garlic cloves – Fresh is best! Mince it finely for an even distribution of garlicky goodness in every spoonful.
- Leeks – Be sure to clean them well—slice them, then soak in a bowl of enough water to remove any hidden grit. Love leeks? Try my chicken leek risotto!
- Carrots & celery – Classic aromatics that add natural sweetness and texture. Slice them into bite-size pieces for the best consistency.
- White rice – Jasmine or arborio rice work best since they hold their texture beautifully in the broth.
- Chicken broth – The backbone of any good chicken soup! If you have a homemade version, use it for extra depth.
- Bay leaves – A small but mighty addition that infuses the broth with an earthy aroma. Remove before serving!
- Thyme, rosemary & oregano – Fresh herbs make all the difference! If using dried, cut the amounts in half.
- Crushed red pepper flakes – Optional, but a little heat takes this to the next level.
- Shredded chicken – Leftover chicken or a rotisserie bird makes this extra easy! Otherwise, poach the chicken breasts right in the soup.
- Heavy cream – Just a touch transforms this into a velvety, cozy soup. Stir it in at the end for the best results.
- Lemon juice – Brightens up the entire dish! Fresh-squeezed is key for that fresh lemon zest-like effect. If you like lemon, try my lemon chicken cutlets!
- Flat-leaf parsley & dill – The final pop of freshness that makes everything extra bright! Optional garnishes!
Ingredient Substitutions
- Swap white rice for orzo – If you love a pasta moment, orzo will give you a similar effect while keeping it ultra-cozy.
- Use bone-in chicken instead of shredded – Simmer a whole chicken carcass in the broth for an even richer, slow-cooked depth.
- Add white wine – A splash deglazes the pot and adds a little more flavor and depth.
- Ditch the dairy – Skip the cream for a lighter take, or use a splash of coconut milk for a different spin.
Ingredient Additions
- Parmesan rind – Let it simmer in the broth for umami-packed richness.
- A handful of baby spinach – Stir in at the end for a little extra color and flavor.
- Crispy shallots on top – A crunchy garnish that adds contrast to the creamy broth.
- A swirl of pesto – This takes the fresh herb factor over the top in the best way.
Step by Step Instructions for Chicken Leek Soup
Sauté Aromatics: Heat the olive oil and butter over medium heat in a large Dutch oven. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the leeks, carrots, and celery. Cook for 5–7 minutes, until the vegetables soften.
Add Broth, Herbs & Rice: Pour in the chicken broth, and add the bay leaves, thyme, rosemary, oregano, and crushed red pepper flakes (if using). Stir in the rice. Bring to a simmer and cook for about 15 minutes, or until the rice is tender.
Add Chicken: If using raw chicken breasts, add them to the pot and simmer for 15 minutes, until fully cooked. Remove, shred with two forks, and return to the soup. If using cooked chicken, stir it in and let it warm through.
Stir in Cream & Lemon: Lower the heat and stir in the heavy cream and lemon juice. Let the soup gently warm for another 2–3 minutes. Season with salt and pepper to taste.
Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley, dill, and a squeeze of lemon. Serve with crusty bread or a side salad.
Expert Tips
- Toast the rice first – A quick toss in olive oil before adding the broth deepens its flavor.
- Let it rest before serving – Just 10 minutes off the heat allows all the flavors to meld together beautifully.
- Don’t rush the aromatics – Sautéing the leeks, garlic, and carrots slowly at medium-low heat brings out maximum sweetness and depth.
- Stir in cream off the heat – This prevents it from curdling and keeps the chicken leek soup texture silky smooth.
Serving Suggestions
- Wine pairing: A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully with the bright lemon and fresh herbs of this chicken leek soup.
- With crusty bread – Toast up a slice of sourdough for dipping. It’s the best way to soak up every last drop!
- As a meal-prep favorite – Make a batch of this chicken leek soup ahead and portion into small bowls for easy lunches all week.
- Over mashed potatoes – Sounds wild, but spooning this creamy, herby broth over fluffy potatoes? Game changer. Try my creme fraiche mashed potatoes!
Storage Instructions
- Refrigerate in an airtight container for up to 4 days – The flavors get even better over time!
- Freeze in portions for up to 3 months – Leave a little space in the container for expansion.
- Reheat gently on medium-low heat – Add a splash of broth or water to loosen it up as needed.
- Avoid overcooking the rice – If making ahead, store the rice separately and add when reheating.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Chicken Leek Soup with Rice and Lemon Recipe
Equipment
- Large Dutch oven
- wooden spoon
- chef’s knife
- cutting board
- ladle
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves minced
- 3 medium leeks white and light green parts only, sliced into half-moons
- 1 medium onion diced
- 3 medium carrots peeled and sliced
- 2 celery stalks diced
- ¾ cup white rice jasmine or arborio recommended
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary minced
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional
- 2 cups shredded cooked chicken or 2 boneless, skinless chicken breasts
- ½ cup heavy cream
- Juice of 1 lemon
- Salt and black pepper to taste
Optional Garnishes:
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 tablespoon fresh dill chopped
- Lemon wedges
Instructions
- Heat the olive oil and butter over medium heat in a large Dutch oven.
- Add the minced garlic and cook until fragrant, about 1 minute. Stir in the leeks, onion, carrots, and celery. Cook for 5–7 minutes, until softened.
- Pour in the chicken broth, and add the bay leaves, thyme, rosemary, oregano, and crushed red pepper flakes (if using).
- Stir in the rice and bring the soup to a simmer. Let it cook for about 15 minutes, or until the rice is tender.
- (If using raw chicken breasts, add them to the pot and simmer for 15 minutes, until fully cooked.
- Remove, shred with two forks, and return to the soup. If using cooked shredded chicken, stir it in and let it warm through.)
- Lower the heat and stir in the heavy cream and lemon juice. Let the soup warm gently for another 2–3 minutes. Season with salt and black pepper to taste.
- Ladle the soup into bowls and top with fresh parsley and dill. Serve with lemon wedges for an extra pop of brightness and a side of crusty bread.
Notes
- Toast the rice first – A quick toss in olive oil before adding the broth deepens its flavor.
- Let it rest before serving – Just 10 minutes off the heat allows all the flavors to meld together beautifully.
- Don’t rush the aromatics – Sautéing the leeks, garlic, and carrots slowly at medium-low heat brings out maximum sweetness and depth.
- Stir in cream off the heat – This prevents it from curdling and keeps the texture silky smooth.
This was easy to pull together with Rotisserie chicken on a busy Sunday afternoon and made plenty for leftovers throughout the week. Loved how the cream made this feel a little more filling for the perfect, cozy winter soup. Delicious!