Tuscan Chicken and Leek Soup with Fresh Herbs
A comforting, herb-infused soup featuring tender chicken and leeks simmered in savory broth with aromatic garlic and fresh herbs. This mediterranean-inspired soups (low-carb) ready in about 40 minutes pairs pounds boneless skinless chicken thighs, minced garlic, chicken broth 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 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.
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
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.
Frequently asked questions
How long does Tuscan Chicken and Leek Soup with Fresh Herbs take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tuscan Chicken and Leek Soup with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic from drying out.
Can I substitute ingredients in Tuscan Chicken and Leek Soup with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tuscan Chicken and Leek Soup with Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tuscan Chicken and Leek Soup with Fresh Herbs low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Authentic taste of Tuscany in my kitchen. The leek base was creamy without cream.
- ★★★★★
My kids actually ate vegetables for once! The fresh herbs made it feel gourmet without being fancy.
- ★★★★★
This soup transformed my Tuesday dinner into a Tuscan getaway! The leeks and herbs were perfectly balanced.
