Creamy Chicken Soup with Leeks and White Wine

Name: Creamy Chicken Soup with Leeks and White Wine
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 550 g cooked chicken; 2 onions, roughly chopped; 3 celery sticks, roughly chopped; 2 leeks, roughly chopped; 1 small handful parsley, leaves and stems separated and chopped; 2 clove garlic, crushed or chopped; 1 tbsp sunflower oil or vegetable oil; 275 ml white wine; 1 litre chicken stock; 500 ml water; 2 bay leaves; 200 ml double cream; crusty bread, to serve

This creamy chicken soup is rich, comforting, and full of savory flavor from tender chicken, sweet leeks, celery, and white wine. Blended until smooth and finished with cream, it's an easy homemade soup that's perfect for chilly nights or using up leftover cooked chicken.

Servings4 Portions

Prep Time10 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

cooked chicken
550 g
onions, roughly chopped
2
celery sticks, roughly chopped
3
leeks, roughly chopped
2
parsley, leaves and stems separated and chopped
1 small handful
garlic, crushed or chopped
2 clove
sunflower oil or vegetable oil
1 tbsp
white wine
275 ml
chicken stock
1 litre
water
500 ml
bay leaves
2
double cream
200 ml
crusty bread, to serve

Step-by-Step Instructions

Heat the oil in a large saucepan or soup pot over medium-low heat. Add the onions, celery, leeks, and parsley stems, then cook for 6 to 8 minutes until softened but not browned. Stir in the garlic and cook for 2 minutes more, stirring often.

Pour in the white wine and bring to a gentle simmer over medium heat. Cook for 4 to 6 minutes to reduce slightly. Add the bay leaves, chicken stock, 500 ml water, and 350 g of the cooked chicken. Simmer gently for 30 minutes, or until the vegetables are very tender. Remove from the heat, let cool for about 10 minutes, then discard the bay leaves. Roughly chop the remaining 200 g chicken.

Blend the soup until smooth using a blender or immersion blender, working in batches if needed. Return the soup to the pan, stir in the chopped chicken and double cream, and season to taste. Warm over low heat until the chicken is heated through, then serve topped with chopped parsley. Add crusty bread on the side if desired.

Chef's Tips

If you prefer not to cook with wine, replace it with extra chicken stock. Blend hot soup carefully and never fill a blender more than halfway. The soup will keep in the refrigerator for up to 3 days; reheat gently so the cream does not split.