You know those days when you just feel a bit… frayed? Not sick exactly, but a bit low in the tank — physically, emotionally, the whole lot. That’s when I turn to this soup. It’s not flashy. There’s no cream, no noodles, no faff. Just slow warmth and quiet flavour. Like a blanket in a bowl. The sort of thing your nan might’ve made if your nan were Jamie Oliver and she lived near a leek field.
The smell alone does half the healing. That oniony sweetness from the leeks, the nuttiness of sautéed chicken, a whisper of wine, and the soft, green warmth from cabbage and celery — it just works. It’s a soup that makes you pause. Makes you eat slower. And sometimes that’s all you really need.
Why You’ll Love It
- Soothing, gentle, and full of feel-good ingredients.
- Makes you feel nourished without putting you in a food coma.
- Cabbage and leeks turn sweet and tender — total comfort.
- It’s hearty enough for dinner but light enough for lunch.
- Tastes even better the next day (seriously).
- Easy to tweak based on what’s in your fridge — very forgiving.
Ingredients
- ½ cup extra virgin olive oil
- 2 pounds chicken breast, cut into bite-sized pieces
- 1 large leek, thinly sliced
- 4 green onions (scallions), chopped
- 4 celery sticks, chopped
- 1 small cabbage, thickly sliced
- 1 cup dry white wine
- Salt and pepper, to taste
- ½ tsp paprika
- Pinch of nutmeg
- 3 cups water
How to Make It
Sauté the chicken first:
Heat the olive oil in a deep pot over medium heat. Add the chicken pieces and sauté until they’re no longer pink on the outside. Don’t worry if they’re not fully cooked yet — they’ll finish in the broth.
Layer in the veg:
Toss in the leeks, green onions, and celery. Stir for about a minute — just enough for them to start softening and releasing their lovely scent.
Add the cabbage, let it soften:
Add the cabbage and cook for a few minutes. Stir now and then. You want it to relax and go slightly see-through around the edges, not mushy. Fork-tender is your cue.
Time for flavour:
Pour in the wine and scrape the bottom of the pot to get all the good bits up. Add salt, pepper, paprika, and nutmeg. Stir well — the spices should coat everything lightly.
Simmer and let it mellow:
Add the water, bring it to a gentle boil, then lower the heat and simmer, lid on, for 45 minutes. That’s it. Walk away, make a cuppa, or fold laundry while your house fills with the smell of soup that’s doing exactly what it should.
Common Mistakes and How to Dodge Them
Why’s my chicken tough?
You might’ve overcooked it on high heat before simmering. Just get it sealed and then let it poach gently in the soup. Low and slow wins here.
My soup tastes bland — help!
It likely needs more salt or a splash more wine. Or both. Also, don’t skip the nutmeg — it’s subtle, but it gives the broth a rounder flavour.
The cabbage went mushy.
That happens if it simmers too long at high heat. Try adding it after the first 15 minutes next time for a firmer bite.
Can I use chicken thighs instead?
Yes! They’ll be even juicier — just trim off any excess fat unless you want a richer broth.
Storage and Reheating
Cool completely before transferring to a sealed container. Keep in the fridge for up to 3 days. Reheat on the stove over low heat until piping hot — add a splash of water or stock if it thickened in the fridge. You can freeze it too, though the cabbage will soften more after thawing. Still comforting, just a bit less texture.
Frequently Asked Questions
Can I skip the wine?
Yep — just sub in more water or use a bit of chicken stock instead. It won’t be quite as deep in flavour, but still good.
Is this good for meal prep?
Absolutely. It tastes better the next day and travels well in a thermos if you’re taking it for lunch.
Can I add potatoes or rice?
Sure. Add small cubes of potato in the last 20 minutes, or stir in cooked rice before serving. It’ll thicken up nicely.
Can I make this vegetarian?
Easily — swap the chicken for cannellini beans or chickpeas, and use veg stock instead of water. Still hearty, still warming.
Nutrition Facts (Per Serving):
- Calories: ~406 kcal
- Fat: 22g
- Carbs: 11g
- Protein: 34g
- Sodium: 211mg
- Sugar: 5g
Jamie Oliver Chicken Leek Soup
Description
A soul-warming chicken and leek soup packed with sweet cabbage, herbs, and a gentle white wine broth — cozy, nourishing, and deeply satisfying.
Ingredients
Instructions
- Sauté chicken in olive oil until just cooked on the outside.
- Add leeks, onions, and celery; cook briefly.
- Stir in cabbage and cook until softened.
- Add wine, seasonings, and water.
- Simmer on low heat for 45 minutes. Serve hot.
Notes
- Use chicken thighs for extra tenderness.
- Add potatoes or beans for more bulk.
- Nutmeg adds warmth — don’t skip it.
- Tastes even better the next day.