Chicken Leek Soup with White Wine (Island of Crete-Greece)

We had this chicken leek soup again last night and my wife asked me “why is this soup so good?”. It’s a question worth exploring because it is the favorite soup in my cooking classes as well. It is so simple and just a scan of the ingredients wouldn’t have me running to make it. But, the blend of chicken sautéed in olive oil, wine, and leeks makes for a delicious combo that is well worth the minimal effort of making it. It is a healing soup and a few weeks ago I made it when Christine and I both had colds. It also works as an opener to a fancy dinner party because of it’s simplicity combined with its rich, flavorful broth.

leek soup

Chicken Leek Soup with White Wine (Island of Crete-Greece)

Koula Barydakis
4.38 from 29 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 406 kcal


  • 1/2 cup extra virgin olive oil
  • 2 pounds chicken breast, cut into bite-sized pieces
  • 1 large leek, cut into thin rounds
  • 4 green onions (scallions), chopped
  • 4 celery sticks, chopped
  • 1 small cabbage, cut into thick slices
  • 1 cup white wine
  • salt and pepper, to taste
  • 1/2 tsp paprika
  • pinch of nutmeg
  • 3 cups water


  • In a deep pot, heat the olive oil. Add the chicken and sauté until cooked on the outside. Add the leeks, green onions, and celery. Sauté for 1 minute.
  • Add cabbage and sauté for a few minutes until fork tender. Add wine, salt, pepper, paprika, nutmeg and water. Mix well.
  • Cook on low heat for 45 minutes.


Calories: 406kcalCarbohydrates: 11gProtein: 34gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 97mgSodium: 211mgPotassium: 847mgFiber: 4gSugar: 5gVitamin A: 514IUVitamin C: 49mgCalcium: 78mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Koula Barydakis
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.


  1. Regina Flowers September 3, 2022 at 5:00 pm - Reply

    5 stars
    This was delicious! I’m making it again today. The only thing I did different was 1 1/2 c. Chicken stock and 1 1/2 c water.

  2. Liz February 26, 2022 at 6:53 am - Reply

    What are the best wines for cooking this way?

    • Bill Bradley, R.D. February 27, 2022 at 7:40 am - Reply

      Hi Liz, almost any wine will work. I usually buy the $3 white wines and use those for cooking.

    • Maria September 14, 2022 at 6:15 pm - Reply

      I’m allergic to grapes as well as sulfur, is there something I could use in place of wine

  3. Martin February 24, 2022 at 8:52 pm - Reply

    5 stars
    I’ve made this several times with excellent success. I have made some changes: chicken stock instead of water, add two sliced carrots, plus a few herbs (oregano, thyme, and a few red pepper flakes.)

  4. Alyssa October 30, 2021 at 7:39 pm - Reply

    The only liquid is 1/2 cup EVOO and 1 cup wine? No stock?

    • Bill Bradley, R.D. October 31, 2021 at 7:37 am - Reply

      Hi Alyssa,
      Yes, plus 3 cups water. The flavor comes from the wine, olive oil, spices plus the broth that is created from the veggies. – Bill

  5. Susan Morgan October 7, 2021 at 9:41 pm - Reply

    Are the nutrition amounts for the entire recipe?

    • Bill Bradley, R.D. October 8, 2021 at 10:32 am - Reply

      Nutrition amounts are per serving.

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