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Cream of Chicken And Leek Soup Recipe
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5 from 1 vote

Cream of Chicken And Leek Soup Recipe

A mild and delicious soup, perfect for sick days or just warming up in cold weather.
Course Soup
Cuisine American
Keyword chicken, cream, leek
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 301kcal
Cost 10

Ingredients

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: 301kcal | Carbohydrates: 19g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 404mg | Potassium: 558mg | Fiber: 1g | Sugar: 7g | Vitamin A: 623IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 3mg