Creamed Chicken and Leeks Recipe

Name: Creamed Chicken and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 4 large leeks white part only, chopped; 4 each celery stalks chopped; 4 cups chicken broth (up to 6); 2 whole chicken breasts on bone with skin on; 1/2 teaspoon thyme dried; 1/2 teaspoon bay leaves; 1 x salt and white pepper freshly ground; 1 each lemon juice of; 3 each egg yolks; 1/2 cup heavy whipping cream; ⅓ cup parsley leaves minced fresh

Servings: persons

4 tablespoons butter
4 large leeks white part only, chopped
4 each celery stalks chopped
4 cups chicken broth (up to 6)
2 whole chicken breasts on bone with skin on
1/2 teaspoon thyme dried
1/2 teaspoon bay leaves
1 x salt and white pepper freshly ground
1 each lemon juice of
3 each egg yolks
1/2 cup heavy whipping cream
⅓ cup parsley leaves minced fresh

1
Heat the butter in a saucepan.
2
When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth.
3
Cover and simmer over low heat for 5 minutes; do not let it get brown.
4
Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken.
5
Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through.
6
Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks.
7
Remove and discard bouquet garni.
8
Puree the liquid through a food mill and return it to the saucepan.
9
Add remaining broth and boil it down until reduced to 4 cups.
10
Season to taste with salt and pepper.
11
Add lemon juice to chicken and set in microwavable dish.
12
Blend egg yolks and cream together.
13
Very slowly ladle 1 cup of hot broth into the mixture.
14
Return this tempered mixture to the soup and bring to under a simmer to thicken.
15
Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates.
16
Ladle thickened broth over chicken and garnish with parsley.

828

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons butter, 4 large leeks white part only, chopped, 4 each celery stalks chopped, 4 cups chicken broth (up to 6), and more.

Yes, Creamed Chicken and Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamed Chicken and Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions