Creamy Leek, Chicken, and Rice Soup

Cozy up with a bowl of Creamy Leek Chicken and Rice Soup, the ultimate comfort food that’s hearty, nourishing, and with just about a half hour of cook time and coming together all in one pot, it’s an easy week night dinner on those cold winter nights. Packed with tender chicken, fragrant leeks, and creamy coconut milk, it’s a flavor-packed meal perfect for chilly days—or any day you need a warm hug in a bowl. I like to double up on this and give half to a friend. It’s nutritious and freezer friendly — perfect way to support someone who recently had a baby, or just needs a little extra support at home. This recipe is featured in my Done in 30 series, where I share easy, healthy, and delicious recipes that come together in just 30 minutes.

Creamy Leek, Chicken, and Rice Soup Ingredient Notes

Leeks: Leeks bring a subtle, onion-like flavor that’s mellow and aromatic, making the soup feel warm and comforting. When sautéed with butter and oil, they become soft and fragrant, forming the flavorful foundation of the broth. Their delicate taste pairs perfectly with the richness of the coconut milk. Be sure to wash them thoroughly to remove any hidden grit between layers.

Coconut Milk: This ingredient gives the soup a luxurious creaminess without dairy, making it both comforting and nourishing. Full-fat coconut milk adds body and a hint of natural sweetness that balances the savory flavors of chicken and vegetables. It blends smoothly into the broth without overpowering the other ingredients. A must-have for achieving that silky texture.

Jasmine Rice: Jasmine rice adds gentle fragrance and substance to the soup, making it extra hearty and satisfying. As it cooks in the broth, it absorbs all the savory flavors and helps thicken the soup naturally. Its soft texture blends well with the shredded chicken and tender vegetables. Rinsing the rice before cooking ensures it doesn’t get too starchy.

Rotisserie Chicken: Using pre-cooked rotisserie chicken makes this soup fast and easy while still delivering deep flavor. The shredded pieces melt right into the soup and add a comforting protein boost. It’s a smart shortcut that gives the dish that long-simmered taste without the extra time. Great for using up leftovers or simplifying weeknight meals.

Creamy Leek, Chicken, and Rice Soup

Recipe by Jenn Lueke

4.7 from 69 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Cozy up with a bowl of Creamy Leek Chicken and Rice Soup, the ultimate comfort food that’s hearty, nourishing, and with just about a half hour of cook time and coming together all in one pot, it’s an easy week night dinner on those cold winter nights. Packed with tender chicken, fragrant leeks, and creamy coconut milk, it’s a flavor-packed meal perfect for chilly days—or any day you need a warm hug in a bowl. I like to double up on this and give half to a friend. It’s nutritious and freezer friendly — perfect way to support someone who recently had a baby, or just needs a little extra support at home. This recipe is featured in my Done in 30 series, where I share easy, healthy, and delicious recipes that come together in just 30 minutes.

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Ingredients

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter or vegan butter

• 2 leeks, white and tender greens only, washed, halved and thinly sliced (about 2 cups)

• 3 large carrots, peeled and diced

• 3    celery stalks, diced

• 3   garlic cloves, peeled and minced

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon ground black pepper

• 4 cups low-sodium chicken broth

• 2 cups water (or additional broth)

• 3/4 cup full-fat coconut milk

• 1/2 cup jasmine rice, rinsed

• juice of 1 lemon (about 3 tablespoons)

• 3 cups shredded rotisserie chicken (or 1 pound chicken breast, cooked and shredded)

• 1/2 cup chopped parsley leaves, additional for garnish

Directions

• Add the oil and butter to a large lidded pot or dutch oven over medium heat.
• When the butter is melted, add the leeks, carrots, and celery to the pot. Cook, stirring often, until the vegetables are soft, 6 to 8 minutes. Stir in the garlic, salt, and ground black pepper and continue cooking until fragrant, about 1 minute.
• Pour in the broth, water, coconut milk, and rice and stir to mix (if using dairy not coconut, wait to add milk until after rice is cooked). Bring to a boil, reduce heat to medium low, and cover the pot.
• Simmer until the rice is cooked, 12 to 15 minutes, then remove the lid, salt to taste, and add the lemon juice.
• Stir in the rotisserie chicken and chopped parsley and simmer on low until serving. Ladle into bowls and top with additional parsley.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months. 
• Reheat it: Heat soup in a sauce pan or pot over medium heat until simmering and warmed, about 10 minutes. Or microwave in a microwave safe dish for 2 to 4 minutes, until warmed. If reheating from frozen, defrost in the fridge overnight or on the counter for 1 hour, then reheat as instructed.
• Coconut milk: Coconut milk is highly recommended for this recipe (I promise you can’t taste it!) If you must swap the coconut milk for whole milk or light cream, add the liquid after the rice is cooked, and beware of potential curdling when combined with the lemon juice.

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