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There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.
This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.
Before You Start – Everything You Need to Know
This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!
Leeks – The Right Way To Prep
Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!
Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!
Use Rotisserie Chicken for Convenience
This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!
Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.
Pasta – Cook It Just Right
Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.
Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.
Lemon Juice – The Secret to Bright Flavor
The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.
Tip: Taste before adding extra lemon—it’s easy to go overboard!
This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!
Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!
Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.
Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.
Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.
Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.
Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.
Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.
Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.
Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.
How To Serve
This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:
Frequently Asked Questions
Can I use chicken breasts instead of rotisserie chicken?
Absolutely! If you prefer, cook and shred about 2-3 chicken breasts instead of using a rotisserie chicken. Just simmer them in the broth for about 15 minutes before shredding and adding them back to the soup.
What’s the best way to clean leeks?
Leeks can hold a lot of dirt between their layers. The best way to clean them is to slice them first, then soak them in a bowl of water, swishing them around to loosen any dirt. Drain and rinse well before using.
Can I make this soup ahead of time?
Yes! The flavors deepen as it sits, making it even better the next day. Just store it in an airtight container in the fridge for up to 4 days. The pasta may absorb some broth, so add a splash of water or broth when reheating.
Can I freeze this soup?
You can, but I recommend freezing it without the pasta because pasta tends to get mushy when thawed. Just freeze the broth, chicken, and veggies in an airtight container for up to 3 months. When reheating, cook fresh pasta separately and stir it in before serving.
What can I use instead of ditalini pasta?
Any small pasta shape works! Try orzo, small shells, elbow macaroni, or even rice for a different texture.
Can I make this soup dairy-free?
Yes! Skip the Parmesan or use a dairy-free alternative. The soup is still packed with flavor from the leeks, chicken, and herbs.
Is this soup good for meal prep?
Yes! Store individual portions in the fridge and reheat as needed. If meal prepping for the week, consider cooking the pasta separately so it doesn’t soak up all the broth over time.
More Delicious Soup Recipes
Chicken and Leek Soup
Equipment
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil use rosemary-infused olive oil if desired
- 2 large leeks cleaned, halved, and sliced
- 2 medium carrots diced
- 2 stalks celery diced
- 6 cloves garlic minced (adjust to taste)
- 1 tablespoon Italian seasoning
- salt and black pepper to taste
- 8 cups chicken broth or 6 cups broth + 2 cups water
- 1 teaspoon chicken bouillon seasoning
- 1 cup ditalini pasta
- juice from 1-2 lemons to taste
- 1 rotisserie chicken shredded
- 2 cups fresh spinach
- 1 cup Parmesan cheese freshly shredded
- Fresh dill to taste
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the Italian seasoning, salt, and black pepper. Cook for 30 seconds to 1 minute.
- Add the chicken broth (or broth + water), and chicken bouillon seasoning. Bring the soup to a boil.
- Stir in the ditalini pasta. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
- Stir the lemon juice, shredded rotisserie chicken, and spinach into the soup. Let it simmer for 2-3 minutes until the spinach is wilted and the soup is slightly thickened.
- Stir in freshly shredded Parmesan cheese, and fresh dill. Adjust seasoning with salt, black pepper, and additional lemon juice if needed.
- Ladle the soup into bowls and garnish with extra Parmesan, or dill if desired.
Tips & Notes:
- Leeks – Clean them well! Leeks can trap a lot of dirt, so slice them first and rinse in a bowl of water to remove any grit.
- Pasta absorbs liquid! If making ahead, cook the pasta separately and add it when serving to keep it from getting too soft.
- Rotisserie Chicken Shortcut – This recipe is all about simplicity! Using rotisserie chicken saves time, but you can also cook fresh chicken breasts or thighs in the broth before shredding.
- Make it creamier – Stir in a splash of heavy cream or a dollop of Greek yogurt for extra richness.
- More greens? Yes, please! Swap spinach for kale or Swiss chard for a heartier bite.
- Storage & Freezing – This soup keeps well in the fridge for up to 4 days. If freezing, leave out the pasta and add fresh when reheating to avoid it turning mushy.
- Lemon Brightens Everything! Start with juice from one lemon and taste before adding more—you want the perfect balance of fresh acidity without overpowering the soup.
