Comfort food at it’s finest! This delicious Cream of Chicken & Leek Soup has only 6 ingredients and is super easy to make. Perfect dinner for busy families
Slow Cooker Cream of Chicken & Leek Soup
Comfort food at its finest!
I love it when the machine does all the work for me. I can go on about my day and come home to a delicious home-cooked meal. And soup as an entree is always my favorite.
Leeks are amazing, they impart so much flavor in any dish. Whenever I find them at the grocery store, I always buy them. They are versatile and have a much more aroma than an onion.
Just keep in mind that they do need a lot of washing since they are picked from the ground. Often, they carry a lot of dirt in between the layers so it’s best to chop the leek and rinse in water.
You can serve this Slow Cooker Cream of Chicken & Leek Soup with toasted crusty bread, or a nice green salad.
When life gets busy, the crockpot is an enormous help. It has saved me from coming home scrambling trying to get dinner on the table.
See? I just throw everything in this magic machine and voila! soup is done.
In the end, I shred the chicken to bite-size pieces and throw them back in the soup. You can customize the spices and ingredients to your liking.
I hope you can try this delicious Slow Cooker Cream of Chicken & Leek Soup at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Cream of Chicken & Leek Soup
Equipment
- Slow Cooker
Ingredients
- 2 Chicken Breasts
- 2 Leeks
- 6 cups Chicken Broth low sodium
- 1/2 cup Heavy Whipping Cream
- 1 teaspoon Garlic minced
- 1 tablespoon Rosemary minced
- salt + pepper as desired
Instructions
- Season the chicken breasts with salt and pepper and place them in the slow cooker bowl
- Add ½ c chicken broth and cook on high for 2 – 3 hours or low for 4 – 5 hours
- When cooking time is up, remove the breasts and with two forks, shred the chicken OR cut the chicken into cubes if you prefer. Add the chicken back to the slow cooker bowl
- While the chicken is cooking, wash the leeks THOROUGHLY. (see notes)
- Cut off the thick, woody and tough green portions of the leeks
- Slice the leeks in half, and then chop the leeks in half moon thin slices
- Add the leeks, garlic, rosemary, salt and pepper to the slow cooker bowl after you have returned the shredded chicken back to the bowl
- Add the rest of the chicken broth (see notes)
- Cook on high for another two – 3 hours or until the leeks are tender
- Add the heavy whipping cream
- Cook for another half hour. Taste for seasoning
- Enjoy!
Notes
Hold the leeks under running water and with your fingers, slightly separate the layers to allow the water to get into the layers and remove the dirt. Adding the chicken broth: Depending on how thick/hearty you prefer your soup will depend on how much broth you add. If you prefer a brothy soup, then add more liquid. If you prefer a more hearty type soup, then add less broth to the slow cooker bowl.
Nutrition
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This sounds fabulous! Quick question for you… Step 7 mentions rosemary, but it’s not listed in the ingredients list. Can you clarify?
You’re aboslutely right Christy, my mistake, it’s 1 tbs minced rosemary. I will add it to the recipe
No worries… thank you so much! Making this now!
let me know how it comes out!
Fabulous! I made it stove top using rotisserie chicken because I didn’t have time for the slow cooker after work. This is definitely going into my rotation. Love it! So simple, but so yummy! Thank you!
Yay! so glad you enjoyed it Christy! have a lovely weekend and thanks for your feedback
Is that supposed to be a tablespoon or a teaspoon of rosemary? I’ve seen teaspoon as tsp & Tablespoon abbreaveated as Tbsp but never seentbs
tablespoon