Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 leeks, sliced
- 2 cloves garlic, minced
- 1 pound (450 g) chicken breast, diced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and leeks, cooking until softened, about 5 minutes.
- Add the garlic and chicken, stirring until the chicken is no longer pink.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and season with salt and pepper. Cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a thicker soup, blend a portion of the soup and mix it back in.
- Feel free to add vegetables like carrots or potatoes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy soup, chicken soup, leek soup