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Chicken Leek Soup


1 pound carrots, peeled and chopped/shredded finely

2 leeks, white part only (discard the top green part) , washed and  finely chopped

1 large onion, finely chopped

1 pound chicken

Chicken broth 7 cups

Basil dried, ½ – 1  tsp or to taste


  1.  Cut the fat off from the chicken breasts and discard. 
  2. Place the chicken in a medium saucepan and cover with just enough chicken broth to cover the meat.  Simmer covered for about 20 minutes or until chicken is cooked through.  Set cooked chicken aside and let chicken cool. 
  3. Sautee the carrots, leeks, onion in a pot in some olive oil  – 2 Tble – until veggies are soft about 5-10 minutes.  Add chicken broth.  Cut up chicken into chunks and add to the soup.  Add basil. 
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