Best 10 Chicken Spinach And Leek Soup Recipes

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If you're in search of a comforting and nourishing dish that is brimming with vibrant flavors, look no further than the classic chicken spinach and leek soup. This delectable soup is not only easy to prepare, but it also packs a punch of nutrition with its abundant fresh vegetables, succulent chicken, and flavorful broth. Whether you're craving a warm and cozy meal on a chilly evening or seeking a restorative remedy for a cold or flu, this soup will surely hit the spot. With its creamy texture, aromatic herbs, and vibrant green hue, chicken spinach and leek soup is a feast for both the eyes and the palate, promising to tantalize your taste buds and leave you feeling satisfied and rejuvenated.

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

CHICKEN , LEEKS AND SPINACH



Chicken , Leeks and Spinach image

This is a VERY tasty and healthy dinner. I usually add fresh ground pepper and sea salt after it's cooked, but that is your call.

Provided by simplemom

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 3

4 boneless skinless chicken breasts
3 leeks
15 ounces fresh spinach

Steps:

  • clean and trim chicken.
  • clean and slice leeks.
  • rinse and drain spinach.
  • place chicken on a sheet of foil (large enough to make a packet with the veggies).
  • evenly divide and place leeks and spinach on top of chicken.
  • wrap foil around chicken and veggies.
  • bake at 375 for 35 minutes or until chicken is no longer pink.

Nutrition Facts : Calories 197.5, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.4, Sodium 182.6, Carbohydrate 13.7, Fiber 3.8, Sugar 3.1, Protein 31.6

CHICKEN SPINACH AND LEEK SOUP.



CHICKEN SPINACH AND LEEK SOUP. image

Categories     Soup/Stew     Chicken     Braise     Poach     Quick & Easy     Winter

Yield 4-6

Number Of Ingredients 14

2 Tablespoons of olive oil.
1 onion, thinly sliced.
2 medium carrots, peeled and diced.
2 Cloves of garlic, crushed.
2 teaspoons of teaspoons of dried tarragon.
2 bay leaves.
600 grams boneless and skinless chicken thighs, slice into 1 1/2 cms cubes.
6 cups chicken stock.
2 large handfuls of spinach.
Salt and pepper.
To Serve:
Shaved parmesan.
Zest of one lemon.
Olive oil.

Steps:

  • Heat olive oil in a large saucepan. Add onion leek and carrots. Season with salt. Cover and cook until tender. Add garlic, tarragon, bay leaves and chicken. Cook 3 mins. Add the stock, season and simmer for 8 mins or until the chicken is cooked through. Add spinach and stir to wilt. To Serve: Ladle into bowls. Top with shaved parmesan, lemon zest, a drizzle of olive oil and a grind of pepper.

SPINACH CHICKEN SOUP



Spinach Chicken Soup image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 9

2 cups chicken broth
2 cups water
1 teaspoon Dijon mustard
1 clove minced garlic
8 to 10 ounces fresh spinach
4 sliced country French or Tuscan bread
2 tablespoons of either green olive paste, pesto or sundried tomato puree
2 cups bite-sized chunks of skinned cooked roasted chicken
Salt and freshly ground black pepper

Steps:

  • Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
  • When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
  • Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

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.

HEARTY CHICKEN & LEEK SOUP



Hearty Chicken & Leek Soup image

Flavoursome and hearty soup, great for an autumn/winter's evening supper. Serve with warm crusty bread or garlic bread.

Provided by nicola.keeble

Time 55m

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Warm oven to 200C
  • Slice top of the garlic bulb and place in a foil envelope. Drizzle with little olive oil and bit of salt & pepper. Close foil and place in warm oven. Cook for about 35 minutes. Once cooked set aside to cool slightly and then squeeze out the garlic from the bulbs.
  • While the garlic is cooking, prepare your chicken breasts (keep whole) in an oven proof dish with little olive oil and seasoning. Cook for about 15-20 minutes depending on their size (you want them so just cooked; nice and tender with no browning). Remove from oven and let meat rest. Slice chicken or break up with fingers so the pieces of chicken are to your own preference.
  • Place the two stock pots into a jug and add 900ml of boiling water. After about 5 minutes give a good stir with a fork so the stock pot has blended with the water to leave a nice vegetable stock.
  • With the leeks, you want to cut off the dark green part and discard. You should be left with the white and light green part of the leek. Cut the ends and slice down the centre long ways. Keep the two halves together and then slice in the other direction. Place in a collender, break leeks up and wash.
  • Lightly warm a deep wide saucepan with little olive oil and add the sliced leeks. Stir for a few minutes over a medium heat.
  • Go back to your stock and give another stir. Then pour about 200-250ml of stock in with the leeks so they are just covered (this will depend on the size pan you are using). Simmer for about 5-7 minutes until leeks are soft.
  • Once items are cooked accordingly, you are ready to build your soup. Place in a blender, two thirds of the leeks in stock, roasted garlic, about one third of the cooked chicken and about 500ml of stock. Blend until smooth (if needed add more stock accordingly).
  • Add the blended mixture back into your saucepan with the remaining leeks and rest of the chicken. Warm through. According to your preference of thickness, add the remaining stock.
  • Sqeeze the juice of half the lemon into the soup, add the tarragon (if using) and stir.
  • Taste and add more seasoning according to your own preference. (Hopefully you should not require any further salt because the knorr stock pots have plenty of flavour)
  • Pour into bowls and serve with warm crusty bread

FENNEL, LEEK AND SPINACH SOUP



Fennel, Leek and Spinach Soup image

Categories     Soup/Stew     Blender     Vegetable     Passover     High Fiber     Wheat/Gluten-Free     Fennel     Leek     Spinach     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

6 tablespoons (3/4 stick) unsalted pareve margarine
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups chicken broth
2/3 cup (packed) fresh spinach leaves

Steps:

  • Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
  • Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
  • Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.

SPINACH-LEEK CREAM SOUP



Spinach-Leek Cream Soup image

I love spinach cream and this recipe has leek in it. From Ricardo. ETA : I made it on August 27, 2011. I didn't use celery salt. I used a bag of near 170 g of spinach. After I pureed it, I tasted it and liked it that way without anything else. My son that is very picky liked this soup. I was kind of surprised. After he tasted it, he wanted a bowl.

Provided by Boomette

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 leek, mince
2 garlic cloves, chopped
2 tablespoons olive oil
1/2 teaspoon celery salt (obtional)
4 cups chicken stock
2 cups potatoes, peeled, diced (about 2 potatoes)
4 cups fresh spinach, packed (about 140 g or 5 ounce)
salt and pepper

Steps:

  • In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
  • Add spinach and keep cooking 1 minute.
  • In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.

Nutrition Facts : Calories 226.5, Fat 9.9, SaturatedFat 1.8, Cholesterol 7.2, Sodium 376.2, Carbohydrate 26.3, Fiber 2.7, Sugar 5.4, Protein 8.8

POTATO, SPINACH, AND LEEK SOUP



Potato, Spinach, and Leek Soup image

I came up with this soup recipe when I got potatoes, leeks, and spinach in my CSA box and didn't know what to do with them. It turned out delicious and is perfect for fall vegetables.

Provided by lawgirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
3 leeks, chopped, or more to taste
½ yellow onion, chopped
3 cups peeled and cubed potatoes, or more to taste
4 cups water
4 cubes vegetable bouillon
1 bunch fresh spinach, chopped, or more to taste
2 cups milk
1 tablespoon ground black pepper
2 teaspoons salt
¼ teaspoon ground paprika
¼ teaspoon chili powder

Steps:

  • Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
  • Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 27.4 g, Cholesterol 6.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 880.1 mg, Sugar 7.2 g

LEEK &SPINACH SOUP



leek &spinach soup image

very easy to make and tasted great

Provided by jul34es

Time 55m

Yield Serves 6

Number Of Ingredients 13

1 onion,peeled
1 stick of celery,trimmed
1 tbsp olive oil
25g butter
1 clove garlic,peeled and crushed
4 medium leeks,trimmed and washed
250g potatoes
1 bay leaf
1 litre(2 pints) vegetable stock
75g fresh spinach
salt and pepper
creme fraiche to serve
2 tbsp chopped chives

Steps:

  • chop the onion and celery.heat the oil and butter in a large saucepan set over a low to medium heat.add the onion,celery and garlic.cover and cook over a low heat for 5 minutes.
  • add the leeks to the pan and continue to cook for a further 5 minutes,do not allow to brown.peel the potatoes,cut into chunks and add to the pan with the bay leaf and stock.bring to the boil,then simmer for 30 minutes or until the vegetables are tender.
  • remove the bay leaf and blend the soup until smooth.aqdd the spinach and blend again until smooth.taste and season.
  • add a dollop of creme fraiche and some chopped chives.

POTATO, LEEK, AND SPINACH SOUP



Potato, Leek, and Spinach Soup image

I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.

Provided by ShelleyQ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 large leeks, thinly sliced (white and pale green parts only)
10 ounces bacon, cut into small pieces
2 large cloves garlic, sliced
1 pound yellow potatoes, cut into bite-size cubes
2 bay leaves
1 (32 fluid ounce) container chicken stock
4 cups loosely packed fresh spinach, chopped
1 (14.5 ounce) can chicken broth, or to taste
¾ cup half-and-half, or to taste
salt and ground black pepper to taste

Steps:

  • Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
  • Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
  • Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
  • Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g

Chicken, spinach, and leek are three healthy and delicious ingredients. Can you believe that this recipe combines all of these?

Whether you want to keep it as a light meal or make it fuller with egg, mushroom, or rice, this recipe is perfect for a cold night. Here are some tips to make it even better.

  • Use fresh ingredients: Using fresh spinach and leeks will give the perfect texture and richer taste to the dish.
  • Don't overcook the chicken: Overcooking the chicken will make it tough. Cook it until it's just done, but not for any longer than that.
  • Use a good quality broth: The broth is an important part of this dish, so use a good quality one. You can use chicken broth, or even a different kind, like homemade stock.
  • Add the spinach and leeks at the end: Adding the spinach and leeks at the end of the cooking process will help them to keep their vibrant color and texture.
  • Serve hot: This dish is best served hot, with a sprinkling of freshly ground black, which will help to bring out the flavors of the dish.

Conclusion

This recipe is a delicious and healthy way to use up leftover chicken. It's perfect for a quick and easy meal on a busy night. With the right ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy.

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