Cream of Chicken and Leek Soup Recipe

Leeks are the perfect vegetable for a winter soup: rich and warming, with a silky texture and a mild sweetness.

They’re actually part of the onion family, so the flavor is very slightly onion-y, but without the bite. Unfortunately, being related to onions, leeks aren't great for anyone with a FODMAP intolerance, but for everyone else, they make for a very tasty bowl full of important nutrients.

This soup uses leftover cooked chicken to add some fast protein – it’s a great way to use the rest of a roast chicken if you make one for dinner and have leftovers the next day.

Just toss the bones and wingtips in a stock pot or slow cooker overnight to make the stock, and it’ll be all ready to cook the soup for lunch or dinner the next day.

This soup would also be great for anyone sick since the flavor is so mild, and the homemade chicken stock adds plenty of delicious healing power. And it’s so simple to cook that it’s almost as easy as heating something out of a can, only so much more nutritious and definitely a lot tastier.

Cream of Chicken And Leek Soup Recipe

SERVES: 4 PREP: 15 min COOK: 45 min

Ingredients

• 1 medium leek, sliced;
• 2 cups cooked chicken, diced;
• 2 cloves garlic, minced;
• 1 tbsp. tapioca starch;
• 4 cups chicken stock;
• 1 cup water;
• ½ cup coconut milk;
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

1. Melt some cooking fat in a large saucepan placed over medium-high heat.
2. Add the leeks to the saucepan and cook until soft, about 10 minutes.
3. Season to taste with salt and pepper.
4. Add the chicken stock and water and bring to a boil while stirring.
5. Lower the heat and let simmer for about 15 minutes.
6. Add the chicken and coconut milk and cook until the whole soup is warmed through.
7. Remove one ladle of warm broth from the soup. Mix it with the tapioca starch in a small bowl, and then slowly add the mixture back to the soup while stirring until the soup reaches your desired consistency.
8. Adjust the seasoning and serve.

Cream of Chicken And Leek Soup Recipe

A mild and delicious soup, perfect for sick days or just warming up in cold weather.

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Soup

Cuisine American

Servings 4 people

Calories 301 kcal

Ingredients

  

1x2x3x

• 1 medium leek sliced
• 2 cups cooked chicken diced
• 2 cloves garlic minced
• 1 tbsp. tapioca starch
• 4 cups chicken stock
• 1 cup water
• ½ cup coconut milk
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Melt some cooking fat in a large saucepan placed over medium-high heat.
  Cooking fat
• Add the leeks to the saucepan and cook until soft, about 10 minutes.
  1 medium leek
• Season to taste with salt and pepper.
  Sea salt and freshly ground black pepper
• Add the chicken stock and water and bring to a boil while stirring.
  4 cups chicken stock, 1 cup water
• Lower the heat and let simmer for about 15 minutes.
• Add the chicken and coconut milk and cook until the whole soup is warmed through.
  ½ cup coconut milk, 2 cups cooked chicken
• Remove one ladle of warm broth from the soup. Mix it with the tapioca starch in a small bowl, and then slowly add the mixture back to the soup while stirring until the soup reaches your desired consistency.
  2 cloves garlic, 1 tbsp. tapioca starch
• Adjust the seasoning and serve.

Nutrition

Calories: 301kcalCarbohydrates: 19gProtein: 25gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 404mgPotassium: 558mgFiber: 1gSugar: 7gVitamin A: 623IUVitamin C: 7mgCalcium: 36mgIron: 3mg

Keyword chicken, cream, leek

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