Creamy Chicken and Leek Soup

Instructions

1. 1

   Prepare the ingredients: Slice the leeks (white and light green parts only), dice the onion, and mince the garlic.

2. 2

   Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced leeks. Sauté for 5 minutes until softened.

3. 3

   Add the minced garlic and cook for 1 minute until fragrant.

4. 4

   Cut the chicken breast into bite-sized pieces. Add the chicken to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

5. 5

   Drain and rinse the chickpeas. Add them to the pot along with the chicken broth, salt, black pepper, and dried thyme. Stir to combine.

6. 6

   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, until the chicken is cooked through and the vegetables are tender.

7. 7

   Reduce the heat to low. Stir in the light cream and heat gently for 2-3 minutes. Do not boil after adding the cream.

8. 8

   Taste and adjust seasoning if needed. Serve hot, garnished with extra black pepper or fresh herbs if desired.