Tuscan Chicken and Leek Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting, herb-infused soup featuring tender chicken and leeks simmered in savory broth with aromatic garlic and fresh herbs. This Mediterranean-inspired soup recipe (low-carb), ready in about 40 minutes, pairs boneless skinless chicken thighs, leeks, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 410 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
2 large (white and light green parts, thinly sliced) leeks
3 cloves, minced garlic
1 cup chicken broth
1/4 cup heavy cream
2 tablespoons olive oil
1/4 cup, chopped fresh parsley
1/4 cup, chopped fresh basil
1/4 teaspoon dried thyme
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1.5 pounds cubed chicken thighs and cook for 5 minutes until golden brown on all sides.
Step 2: Remove chicken and set aside. Add 2 cups sliced leeks to the pot and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Return chicken to the pot. Add 1 cup chicken broth, 1/4 teaspoon dried thyme, salt, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.
Step 4: Stir in 1/4 cup heavy cream and cook for 2 minutes until heated through. Remove from heat and stir in 1/4 cup chopped parsley and 1/4 cup chopped basil.