Chicken & Carrots

Chicken and Leek Soup_1

I love picking up a chicken to roast. It’s such an easy meal, just glaze, roast, eat. But with only two people in the house, we usually have quite a bit of meat leftover. So, inspired by Yolène’s Leek and Carrot Quiche, I simmered up a batch of soup with leftover chicken from a roast.

The flavor comes from white wine and cream. Let the veggies simmer in the wine as long as you can, you’ll be glad for it at the end. If you like a thicker broth, pour the cream into a small bowl at the very end, whisk in a spoonful of the soup and a tablespoon of cornstarch or arrowroot powder. Pour it back into the soup, and voila, a thicker soup.

Chicken and Leek Soup_2

Chicken Soup with Carrots and Leeks

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Soup
Misc Freezable
A simple chicken soup made with leftover shredded chicken, carrots and leeks.


  • 1 knob butter
  • 1 Large leek (halved and thinly sliced)
  • 2 Large carrots (halved and thinly sliced)
  • 1 tablespoon fresh parsley (chopped)
  • 1/2 cup white wine
  • 2 cups cooked chicken (shredded)
  • 4 cups chicken broth
  • 1/2 cup heavy cream or milk
  • salt
  • pepper


1. In a large pan, melt the butter over medium-high heat. Add the leeks, carrots and parsley, and saute for a few minutes.
2. Add the white wine, bring to a simmer, and let cook for ten minutes.
3. Add the shredded chicken and broth, bring to a simmer, and let cook uncovered until carrots are tender, about 20 minutes.
4. Reduce heat to low, and add the cream or milk, stirring until combined. Season to taste with salt and pepper.
5. (Optional) Garnish with chopped parsley before serving.
  1. Tracy A. says:

    I just love soup, and the addition of a touch of cream to this sounds just heavenly!

  2. This sounds soooooo good!! I am going to crave this soup for the rest of the day, don’t be surprised if I show up at your doorstep this evening ;)

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