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
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
Notes: Leeks are notorious for collecting dirt in between the layers as they grow. They have to be washed or your dinner will be gritty.
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.