French-Spiced Chicken and Leek Velouté with Croutons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A French velouté with leeks, chicken, and a hint of thyme and white wine. This french-inspired soups ready in about 50 minutes pairs chicken breasts, leeks, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g chicken breasts
• 3 leeks
• 50g butter
• 2 tbsp flour
• 100ml white wine
• 600ml vegetable broth
• 1 tsp thyme
• 50g croutons

Instructions

1. Step 1: Trim the leeks by cutting off the dark green tops and roots, then rinse thoroughly under cold water to remove dirt. Slice the white and light green parts into 1/2-inch thick rounds. Melt 50g butter in a large saucepan over medium heat, then add the leeks. Cook, stirring occasionally, for 5-7 minutes until softened and translucent, with a sweet aroma. Tip: Avoid overcrowding the pan—cook in batches if needed to ensure even browning.
2. Step 2: Sprinkle 2 tbsp flour over the leeks, stirring to coat evenly. Pour in 100ml white wine, scraping up any browned bits from the pan. Add 600ml vegetable broth and 1 tsp thyme, stirring to combine. Bring to a gentle simmer over medium heat, then reduce the heat to low. Let simmer uncovered for 10 minutes, stirring occasionally, until the liquid reduces by half and thickens slightly, with a velvety texture.
3. Step 3: Transfer the leek-butter mixture to a blender or use an immersion blender to puree until smooth, with no lumps. Return the purée to the saucepan and keep warm over low heat. Meanwhile, poach 400g chicken breasts in a separate pot of simmering broth (or steam in a steamer basket) for 12-15 minutes, or until fully cooked and tender. Shred the chicken into bite-sized pieces with a fork.
4. Step 4: Stir the shredded chicken into the velouté, mixing until evenly incorporated. Taste and adjust seasoning with salt and pepper if needed. For the croutons, toast 50g croutons in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown and crisp. Tip: For extra flavor, brush the croutons with a little olive oil before toasting.
5. Step 5: Ladle the velouté into warmed bowls, top with the toasted croutons, and serve immediately, garnished with additional thyme if desired. Tip: For a richer velouté, stir in 1 tbsp heavy cream just before serving, but only if the recipe allows for it.