Best 8 Chicken Soup With Leeks And Lemon Recipes

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Are you craving a warm and comforting soup that will soothe your soul on a chilly evening? Look no further than the delectable chicken soup with leeks and lemon. This classic dish combines tender chicken, aromatic leeks, and a hint of refreshing lemon to create a symphony of flavors that will tantalize your taste buds. Whether you're fighting off a cold, seeking solace on a rainy day, or simply looking for a nutritious and flavorful meal, this chicken soup is sure to hit the spot. With its simple yet elegant ingredients and easy-to-follow steps, this recipe is a must-try for home cooks of all skill levels. So gather your ingredients, fire up the stove, and embark on a culinary journey that will leave your senses craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LEEKY CHICKEN SOUP



Leeky Chicken Soup image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 large leeks, trimmed, washed, and dried
2 boneless skinless chicken breast halves
1 large bay leaf, fresh or dried
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated lemon zest
1/4 cup fresh flat-leaf parsley, chopped
Crusty baguette, sliced
Soft cheese such as goat cheese, Robiola, Camembert or Boursin

Steps:

  • Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
  • Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
  • Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
  • Spread the crusty bread slices with soft cheese and serve with the soup.

CHICKEN SOUP WITH LEMON



Chicken Soup With Lemon image

Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don't have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface.

Provided by Martha Rose Shulman

Categories     dinner, lunch, project, soups and stews, main course

Time 1h45m

Yield Serves six generously

Number Of Ingredients 12

3 pounds chicken, cut up
2 medium carrots, sliced
1 medium onion, quartered
6 large garlic cloves, 4 peeled and crushed, 2 minced or sliced
A bouquet garni made with 1 bay leaf, a couple of sprigs of thyme and a couple of sprigs of parsley
2 1/2 quarts water
10 peppercorns
Salt to taste
1 pound leeks (3 medium or 2 large), white and light green parts only, cleaned and sliced thin
2/3 cup bulgur
Juice of 2 large lemons
3 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives or cilantro

Steps:

  • If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.
  • Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.
  • Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you'd like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.

Nutrition Facts : @context http, Calories 619, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 35 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)



Cock-a-Leekie (Chicken and Leek Soup) image

Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.

Provided by Molly53

Categories     Poultry

Time 1h

Yield 7 serving(s)

Number Of Ingredients 10

2 1/2 lbs frying chickens, cut up
4 cups water
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup barley
2 teaspoons chicken bouillon
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups leeks, with tops (sliced and cleaned very well)

Steps:

  • Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
  • Reduce heat, cover and simmer 30 minutes.
  • Add leeks.
  • Bring back to a boil; reduce heat.
  • Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
  • Remove chicken from broth and cool slightly; remove chicken from bones and skin.
  • Skim fat from both and remove bay leaf.
  • Cut chicken into 1 inch pieces and return to broth.
  • Heat about 5 minutes; serve.

GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Provided by Shelley Ross

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

Steps:

  • In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
  • Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  • Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g

LEMONY CHICKEN AND ORZO SOUP



Lemony Chicken and Orzo Soup image

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

Provided by Mary Frances Heck

Categories     Soup/Stew     Chicken     Pasta     Kid-Friendly     Quick & Easy     Dinner     Lunch     Lemon     Spring     Simmer     Bon Appétit     Quick and Healthy     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
1 celery stalk, sliced crosswise 1/2" thick
12 ounces skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1 freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh dill
Lemon halves (for serving)

Steps:

  • Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
  • Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
  • Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

SUPED-UP TRADITIONAL CHICKEN NOODLE SOUP



Suped-Up Traditional Chicken Noodle Soup image

Provided by Rachael Ray : Food Network

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 23

6 pieces bone-in, skin-on chicken breast
1 leek, trimmed and quartered
1 onion, peeled and halved
2 ribs celery, quartered
1 large carrot, peeled and quartered on an angle
1 lemon, sliced
Few sprigs fresh parsley
Few sprigs fresh dill
Few sprigs fresh thyme
1 large fresh bay leaf
2 tablespoons extra-virgin olive oil
2 leeks, trimmed, sliced, soaked and dried
1 onion, quartered and very thinly sliced
3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle
2 parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds
2 large carrots, julienned
Salt and finely ground black pepper or white pepper
Salt and finely ground black pepper or white pepper
2 1/2 to 3 quarts homemade chicken stock
2 pieces poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat
12 ounces egg noodles
2 tablespoons butter
Chopped fresh dill and parsley, for garnish

Steps:

  • Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
  • Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
  • Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
  • Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.

LEMON CHICKEN SOUP



Lemon chicken soup image

Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four

Provided by Liberty Mendez

Categories     Dinner

Time 40m

Number Of Ingredients 9

1 tbsp rapeseed oil
2 large leeks, halved, washed and finely sliced
2 celery stalks, finely chopped
1.5 litres low-salt chicken stock
100g risotto rice
300g leftover roast chicken, shredded and skin removed
2 eggs, whisked
2 lemons, juiced
¼ pack dill, to serve (optional)

Steps:

  • Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
  • Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don't scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.

Nutrition Facts : Calories 364 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

CHICKEN AND LEEK NOODLE SOUP



Chicken and Leek Noodle Soup image

A recipe I threw together with ingredients I had on hand and it turned out so well I wanted to share. Serve with the options of fresh shaved Parmesan cheese, fresh lemon zest and a squeeze of fresh lemon juice per bowl.

Provided by Chef Petunia

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
3 leeks, halved and thinly sliced then rinsed well in a colander
5 stalks celery & tops, thinly sliced
2 large carrots, diced
1 bay leaf
salt and pepper, to taste
1 (48 ounce) container chicken broth
2 lbs cooked chicken, diced into bite-sized pieces
1 (15 ounce) can cannellini beans, drained
1/2 cup Italian parsley, chopped
8 ounces baby spinach leaves
angel hair pasta, broken into small pieces

Steps:

  • 1. In a Dutch oven, heat the olive oil over medium heat. Add the leeks, celery, carrots, bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 20 minutes.
  • 2. Add the chicken broth and bring to a boil, about 3 minutes. Add in chicken and beans and remove the bay leaf.
  • 3. Stir in the parsley, spinach and broken pasta pieces. Cook till pasta is done.
  • **Optional: serve with shaved parmesan cheese and/or some lemon zest and a squirt of fresh lemon juice in each bowl.

Nutrition Facts : Calories 443.9, Fat 16.8, SaturatedFat 3.9, Cholesterol 113.5, Sodium 1154.9, Carbohydrate 22.5, Fiber 6.8, Sugar 5.7, Protein 48.8

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for organic, free-range chicken and fresh, crisp vegetables.
  • Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, it will be difficult for the flavors to develop. Add the ingredients in batches if necessary.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. You can simmer the soup for longer if you want a richer flavor.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for a bit of tanginess.
  • Serve the soup with your favorite toppings: Some popular toppings for chicken soup include noodles, rice, croutons, and chopped fresh herbs.

Conclusion:

Chicken soup with leeks and lemon is a delicious, healthy, and comforting dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy meal or a special dish to serve to guests, this soup is sure to please. So next time you are feeling under the weather or just in the mood for something warm and comforting, give this recipe a try.

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