Chicken and leek soup

Comfort in a bowl.

  • 10 mins preparation
  • 1 hr 10 mins cooking
  • Serves 6
  • Print


Chicken and leek soup
  • 4 cup (2l) chicken stock
  • 4 chicken thigh fillets, sliced
  • 2 leeks, trimmed, washed and sliced
  • 2 tablespoon rice
  • salt and pepper, to season
  • 1/3 cup pitted prunes (optional)
  • 1/4 cup (30g) grated tasty cheese, plus extra, to serve
  • 2 tablespoon chopped parsley
  • cheesy croutons, to serve


Chicken and leek soup
  • 1
    Place stock and chicken in a large pot. Bring to boil on high. Reduce heat and simmer for 30 minutes.
  • 2
    Add leeks and rice. Season to taste. Simmer for another 30 minutes.
  • 3
    Just before serving, stir in prunes, if using, and cheese. Serve with parsley, extra cheese and cheesy croutons.


Make cheesy croutons by lining a baking tray with baking paper. Thinly slice a small baguette. Arrange on tray. Bake at 180°C for 5-10 minutes, until golden. Turn over and sprinkle with 1/2 cup grated cheddar cheese. Bake for another 3-5 minutes.

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