Leek Chicken Soup (FM)

 | 7 Comments  | FM, Lunch/Dinner, Nutrition


*Yields 2 portions


2 large leeks

2 eggs (whisked)

3 cups water

1 cup chicken bouillon (I use Better Than Bouillon – Low sodium)

1 cup cooked chicken breast

1 tbsp fresh parsley chopped

Splash of heavy cream (you can use coconut cream)

Salt & Pepper to taste



  1. Cut the leeks in half length wise and then cut each halve one more time length wise. Then cut each quarter of the leek into small 1/2 inch pieces.
  2. Transfer the leek into a medium size pot and fill up with water. There should be about twice as much water than leek.
  3. Add the cup of chicken bouillon.
  4. Let the leek cook for about 15 minutes over medium heat and covered with lid.
  5. Turn the heat down to low and slowly pour the whisked eggs into the pot stirring properly to allow the egg to spread.
  6. Add the splash of cream, fresh chopped parsley, shredded or cubed cooked chicken breast and salt & pepper to taste.




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7 comments on “Leek Chicken Soup (FM)”

  1. private avatar image

    Private  |  GA, United States

    GASP!!! I ADORE Leeks!!! Looks so tasty! I’ll have to boil up some chicken for other recipes to have the broth handy for this! Yum!!

  2. private avatar image

    Private  | 

    Just bought everything to make this tonight! Looks delicious!!

  3. private avatar image

    Private  | 

    I was at the store to purchase the ingredients for this and then decided it sounds an awful lot like the Thai Tom Kha Gai soup, so I purchased some lemongrass and shitake mushrooms. Here’s what I did instead:

    I browned chicken tenders in butter/olive oil mix until browned
    Remove the chicken
    Add leeks and lemongrass and sautee until tender
    Deglaze the pan with 1 c chicken broth and scrape up brown bits
    Added 1 more c chicken broth + 2 cups water
    Brought to boil then simmered until leeks were tender
    Tempered & added egg
    Added mushrooms
    Added 1 tsp fish sauce
    Added 1 tsp garlic-chili paste

    And YUM!

    My chicken broth was left over from my FAVORITE recipe for Chipotle-Chicken tacos. You boil chicken thighs (bone/skin on) for a half hour with spices in 4-6c water for 30 minutes. You shred the chicken, sautee up an onion and add cumin and a can of chipotle chilis and the adobo sauce and then mix in the chicken and 1/2 c broth…you then have 2-3 cups of amazing broth left over plus DELICIOUS chicken tacos! Serve the chicken tacos over roasted veggies (like bell peppers, turnips and brussle sprouds) on a bed of spinach for a totally FM treat!

  4. private avatar image

    Private  |  CA, USA

    Just dished up a bowl of this soup. Tastes great and easy to make.

  5. private avatar image

    Private  |  Australia

    I’m just eating this soup! 🙂 very good! I have also added some ground cumin seed, chilli powder, juice of 1 lemon and fresh coriander at the end. Cheap, quick and great flavours! 🙂

  6. private avatar image

    Private  | 

    This soup is delicious! I simplified the process by adding the raw chicken pieces directly into the cooking leek. After 15 min I took them out, chopped, mixed the soup and added the chopped meat back.

  7. private avatar image

    Private  | 

    This turned out really tasty! I sautéed some onions before adding everything else, and thought afterwards I could have just cooked the chicken right in there before adding the other ingredients in, but either way, it was great. Will definitely make this again.

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