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A bowl of chicken leek soup with rice and carrots.

Easy Chicken Leek Soup with Rice and Lemon Recipe

Allie Hagerty
Warm up with a bowl of super herby Chicken Leek Soup. A delicious combination of fresh herbs, leeks, chicken, and cream, perfect for a cozy and flavorful meal.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Servings 6 servings

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.
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