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Chicken, Leek, and Potato Soup Recipe

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4.3 from 14 reviews

A comforting and hearty Chicken Leek and Potato Soup that combines tender chicken thighs with sautéed vegetables, aromatic herbs, and creamy coconut milk. Perfect for a cozy meal, this soup is rich in flavor yet simple to prepare in one pot.

Ingredients

Main Ingredients

  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1 garlic clove, minced
  • 1/3 cup celery, diced
  • 1/2 cup carrots, diced
  • 1 leek (white and light green parts), diced
  • 1/2 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp ground nutmeg
  • 6 small boneless skinless chicken thighs
  • 3.5 cups chicken broth or vegetable stock
  • 4 cups russet or Yukon Gold potatoes, diced
  • 1/2 cup coconut milk (optional)
  • Pinch of salt
  • Pinch of black pepper (optional)

Instructions

  1. Sauté Vegetables: Drizzle olive oil in a Dutch oven or large soup pot over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for another minute. Then add diced carrot, celery, and leek along with dried thyme, oregano, and ground nutmeg. Stir well and cook for 4-5 minutes to develop flavor.
  2. Cook Potatoes: Add the diced potatoes to the pot and season with a pinch of salt. Stir everything together and cook for 2 minutes to slightly soften the potatoes.
  3. Add Chicken and Broth: Using tongs, add the chicken thighs to the pot and pour in the chicken broth or vegetable stock. Submerge the chicken thighs fully in the liquid. Bring to a boil, then reduce heat to a simmer. Pour in the coconut milk and stir gently.
  4. Simmer Soup: Cover the pot with the lid slightly ajar and let the soup simmer for 25-30 minutes. Check that the chicken thighs have reached an internal temperature of 165°F using a meat thermometer to ensure they are fully cooked.
  5. Shred Chicken and Serve: Remove the cooked chicken thighs from the pot and shred them using two forks or a stand mixer attachment. Return the shredded chicken to the soup, stir, and cook for a few minutes more. Season the soup to taste with additional salt and black pepper if desired. Ladle into bowls and serve warm.

Notes

  • Use either chicken broth or vegetable stock depending on dietary preference.
  • Coconut milk is optional but adds a creamy texture and slight sweetness to the soup.
  • Russet potatoes work well for breaking down and thickening the broth, while Yukon Golds hold shape better.
  • Adjust seasoning with salt and pepper at the end to taste.
  • Use a meat thermometer for safe and perfect chicken cooking results.
  • This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.

Find it online: https://miracooking.com/chicken-leek-and-potato-soup-recipe/