Spicy Chicken and Leek Soup Recipe

by Scott

Late one evening I got suddenly hungry and had to go whip something up.  For some reason, I was feeling particularly inventive and so I decided to make a soup from scratch.  Thankfully, we have a ton of chicken broth lying around, so I got started.

I wanted something brothy with chunks of chicken with a nice full flavor.  We had just received a bunch of leeks from our organic vegetable delivery and it was time to use some.  I think the bulk of the inspiration came from my adapted rustic ranch style soup recipe, but this time I was going to use leeks for the base flavor.


  • 1 leek, halved and sliced thinly (white and an inch or two of the greens only)
  • 1/2 lb boneless chicken breast or tenders cut into 1/2″ pieces
  • 1 quart chicken broth (our master chicken broth recipe does well here)
  • 2T olive oil
  • 4 cloves garlic, finely chopped
  • 2T ponzu sauce (a clear-ish citrusy asian sauce)
  • 1T soy sauce
  • 1T Sriracha hot sauce
  • 1c half and half
  • 1c chopped cilantro
  • pinch of red pepper flakes
  • salt to taste


Start by sauteing the chopped leeks and garlic in a medium sauce pan with the olive oil.  Cook over medium heat for about 10 minutes – the leeks should be well reduced in volume and quite soft.

Add the chicken broth, chicken pieces, ponzu, soy, red pepper flakes and sriracha and bring to a simmer.  Let the flavors combine for another 5 minutes or so.

Finally, add the half-and-half, cilantro and salt to taste.  Let everything simmer together for about 5-10 minutes to give all of the flavors time to come together.

We served this with warm, fresh tortillas and a small green salad.   Enjoy!


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