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a serving of chicken and leek soup in a bowl garnished with a bit of Parmesan cheese.
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5 from 2 votes

Chicken and Leek Soup

This Chicken and Leek Soup is a comforting, flavor-packed bowl of goodness! Made with tender rotisserie chicken, sautéed leeks, carrots, celery, and a touch of lemon for brightness, this soup is the perfect balance of hearty and refreshing. Parmesan adds a rich, savory finish, while fresh dill brings a pop of freshness. Ready in just 45 minutes, it’s a cozy, nourishing meal that’s perfect for any night of the week!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Brunch, Lunch, Soup
Cuisine: American
Servings: 8
Calories: 359kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.

Notes

  1. 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.
  2. Pasta absorbs liquid! If making ahead, cook the pasta separately and add it when serving to keep it from getting too soft.
  3. 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.
  4. Make it creamier – Stir in a splash of heavy cream or a dollop of Greek yogurt for extra richness.
  5. More greens? Yes, please! Swap spinach for kale or Swiss chard for a heartier bite.
  6. 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.
  7. 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.

Nutrition

Calories: 359kcal | Carbohydrates: 25g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 576mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3819IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 2mg