Chicken Leek Carrot Soup
Equipment
- Large soup pot
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
Ingredients
- 1 lb 450g boneless, skinless chicken thighs, diced
- 2 large leeks white and light green parts only, sliced thinly
- 3 medium carrots peeled and chopped
- 3 cloves garlic minced
- 1 onion chopped
- 6 cups chicken broth preferably low sodium
- 1 cup water
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley chopped (for garnish)
Instructions
Prepare The Ingredients
- Start by prepping all your ingredients. Slice the leeks, chop the carrots and onions, and dice the chicken into bite-sized pieces.
Sauté The Vegetables
- In a large soup pot, heat the olive oil over medium heat. Add the onions, leeks, and carrots. Sauté for about 5 minutes until the vegetables are softened and the leeks are slightly translucent.
Cook The Chicken
- Add the diced chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
Add Garlic And Seasonings
- Stir in the minced garlic, dried thyme, and bay leaf. Cook for another minute until the garlic is fragrant.
Pour In The Broth
- Add the chicken broth and water to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, allowing the flavors to meld together.
Adjust Seasoning
- Taste the soup and season with salt and pepper as needed. If you prefer a richer flavor, simmer for an additional 10 minutes.
Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.
Notes
If you have leftovers, this soup stores well in the refrigerator for up to 3 days. You can also freeze it for longer storage just make sure to reheat it gently to maintain the best texture and flavor.