As the crisp air of autumn settles in, nothing warms the soul quite like a steaming bowl of chicken soup — but this isn’t your average recipe. In my cozy tavern kitchen, I’ve stirred together tender chicken, sweet-tart apples, and mellow leeks, finished with a squeeze of lemon and a swirl of herbs. The result is a broth that feels both comforting and refreshing, perfect for when you’re feeling under the weather or simply craving a nourishing seasonal dish.
This soup is especially popular in the fall, when apples are at their peak and herbs like thyme and rosemary are abundant. It also makes a wonderful cozy dish around holidays like Thanksgiving, when lighter meals are welcomed between feasts. Apples may seem unusual in a savory soup, but they bring a subtle sweetness that pairs beautifully with chicken and the earthy flavors of leeks.
This was inspired by one of the first recipes I ever made for my instagram: Apple Cabbage Stew from the Elder Scrolls Cookbook!
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Ingredients
~*~*~ see recipe card for quantities ~*~*~
- olive oil or butter
- leek, white parts only
- garlic cloves
- apple
- cooked boneless skinless chicken thigh or breast
- bone broth
- dried rosemary
- dried oregano
- lemon juice
- salt & pepper to taste
Instructions
- Sauté aromatics: Heat olive oil (or butter) in a medium pot over medium heat. Cook leeks until soft, about 5 minutes, then stir in garlic and cook 1 more minute.
- Add apple: Stir in diced apple. Toss with rosemary, oregano, and a pinch of salt and pepper.
- Simmer: Pour in broth and cooked chicken, bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until flavors meld.
- Finish and serve: Stir in lemon juice. Taste and adjust seasoning. Ladle into bowls, top with cracked black pepper, drizzle with olive oil, and serve.
Hint: For a richer, more layered flavor, let the soup simmer gently a little longer — the chicken will stay tender, and the apple will soften into a subtle sweetness that brightens the broth. A small drizzle of extra olive oil right before serving adds a lovely, silky finish.
Substitutions
- Protein: Swap chicken for turkey, leftover rotisserie chicken, or even white beans for a vegetarian twist.
- Apple: Pears or firm Asian pears can replace apples for a softer, slightly floral sweetness.
- Broth: Use vegetable stock for a lighter, plant-forward version, or a mild chicken stock if you prefer subtle flavor.
Variations
- Spicy: Add a pinch of red pepper flakes while sautéing the leeks, or swirl in a dash of hot sauce just before serving for a warming kick.
- Deluxe: Stir in a handful of cooked wild rice or small pasta, and finish with a sprinkle of grated Parmesan and a few crispy sage leaves for an extra hearty, tavern-worthy bowl.
- Kid-Friendly: Keep it simple by leaving out herbs like rosemary, and dice the apple and chicken into smaller, bite-sized pieces. You can also swap kale for mild spinach and leave out the lemon zest for a sweeter, gentler flavor.
Equipment
- Medium pot or Dutch oven – for simmering your flavorful soup
- Sharp knife – for slicing leeks, apple, and chicken
- Cutting board – a sturdy one for all your chopping
- Wooden spoon – perfect for stirring and coaxing flavors together
- Ladle – for serving into bowls
- Measuring spoons – for precise herbs and seasonings
Chicken Apple & Leek Soup
Equipment
- 1 medium pot or dutch oven
- 1 Sharp Knife
- 1 Cutting Board
- 1 wooden spoon
- 1 ladle
- Measuring spoons
Ingredients
- 1 tbsp butter or olive oil
- 1 medium leek white + light green parts only, thinly sliced & washed
- 2 garlic cloves minced
- 1 small apple of choice diced
- ½ lb cooked boneless skinless chicken thighs or breasts cut into bite sized pieces
- 3 cup chicken bone broth
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ lemon juiced
- salt & pepper to taste
Instructions
- In a medium pot, heat butter over medium heat. Add leeks and cook until soft (about 5 minutes). Stir in garlic and cook for another minute.
- Stir in diced apple. Cook for 2-3 minutes, letting them soften slightly. Add herbs and seasoning
- Pour in broth and cooked chicken, bring to a boil then reduce to a gentle simmer. Cook uncovered for 20-25 minutes, until the flavors meld.
- Stir in lemon juice, taste and adjust seasonings, then serve & enjoy!
Storage
Refrigerator: Let the soup cool to room temperature, then store in an airtight container for up to 3 days. Reheat gently on the stove over low heat.
Freezer: For longer storage, freeze the soup (without greens) in a freezer-safe container for up to 2–3 months. Add fresh greens when reheating.
Tip: Avoid storing with lemon juice or delicate greens already mixed in, as they can lose brightness or texture during storage.
FAQ
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Yes! Use vegetable broth and swap chicken for chickpeas, white beans, or hearty grains.
For a lighter broth, add a splash more stock. For a creamier texture, gently mash a few apples and chicken pieces into the broth while simmering.
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