Jamie Oliver Chicken Leek Soup

This easy and delicious Chicken Leek Soup by Jamie Oliver is a creamy, nutritious meal perfect for using up leftover chicken and vegetables. With a rich homemade stock and tender orzo, it’s a comforting dish that’s both quick to make and full of flavor—ideal for a cozy, weeknight dinner.

Ingredients Needed

For the chicken stock:

• 1 large onion
• 1 chicken carcass and bones
• 2 carrots
• 2 sticks of celery
• 5 black peppercorns
• Optional: 1 bunch of fresh flat-leaf parsley
• 3 litres (12 cups) cold water
• Sea salt, to taste

For the soup:

• 1 large onion
• 1 leek
• 2 sticks of celery
• 2 carrots
• 2 courgettes (zucchini)
• 200g (7 oz) cooked chicken, shredded
• Olive oil, for cooking
• 100g (3.5 oz) orzo pasta
• 50g (1.75 oz) frozen peas
• 1 bunch of fresh flat-leaf parsley

How To Make Chicken Leek Soup

1. Make the chicken stock: Peel and quarter the onion, then add it to a large saucepan along with the chicken carcass and bones, carrots, celery, black peppercorns, and parsley (if using). Pour in 3 liters (12 cups) of cold water and season with sea salt. Bring to the boil over medium heat, skimming off any froth. Cover with a lid, reduce the heat, and simmer slowly for 3 hours. Strain the stock through a sieve, discard the solids, and leave it to cool.
2. Prepare the soup: Peel and trim the onion, leek, celery, carrots, and courgettes (zucchini). Roughly chop all the vegetables and shred the cooked chicken.
3. Cook the vegetables: Heat a splash of olive oil in a large saucepan over medium heat. Add all the vegetables (except the peas) and sauté for 5 minutes, stirring occasionally.
4. Simmer the soup: Stir in the orzo, then pour in the prepared chicken stock. Bring the soup to a boil, then lower the heat and simmer for 8-10 minutes or until the vegetables are tender and the orzo is cooked.
5. Finish the soup: Stir in the peas and shredded chicken, and cook for a few more minutes until heated through. Season to taste with salt and pepper.
6. Serve: Divide the soup between bowls, sprinkle with fresh parsley, and serve hot.

Recipe Tips

• Use homemade stock: Making your chicken stock from a carcass gives the soup a richer, more flavorful base. If short on time, use a good-quality store-bought stock.
• Don’t overcook the orzo: Add the orzo when the vegetables are almost done. Overcooking the orzo can make it mushy, so keep an eye on it and cook until just tender.
• Adjust seasoning at the end: Taste the soup before serving and adjust the salt and pepper. Since the stock is seasoned, you may only need a small amount to balance the flavors.
• Shred the chicken finely: Shredding the chicken into small pieces ensures it’s evenly distributed throughout the soup, making every spoonful full of flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Allow any leftover Chicken Leek Soup to cool to room temperature, then store it in an airtight container in the fridge. It will keep well for up to 3 days. To reheat, simply warm on the stovetop over low heat, stirring occasionally until heated through.
• Freeze: Let the soup cool completely, then transfer it to a freezer-safe container. Label and freeze for up to 2 months. To thaw, place the container in the refrigerator overnight before reheating.
• Reheat: Place the soup in a saucepan over medium heat. Stir occasionally and heat for 5-7 minutes or until warmed through. Add a splash of water or stock if needed to adjust the consistency.

Nutrition Facts

Serving Size: 1 of 1 bowl (300g)

• Calories: 665
• Total Fat: 19g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Sodium: 150mg
• Potassium: 1490mg
• Total Carbohydrate: 98g
• Dietary Fiber: 14g
• Sugars: 25g
• Protein: 36g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Tarragon
• Jamie Oliver Chicken Shawarma Recipe
• Jamie Oliver Hunters Chicken Recipe
• Jamie Oliver Chicken Pasta 15 Minute Meals