Delicious Creamy Chicken and Leek Soup – packed with heaps of flavour and is gluten and dairy free, as well as being paleo and whole30 friendly
One of my favourite slow cooker recipes is from Nom Nom Paleo – it is a slow cooker chicken and gravy recipe and it’s the best dish ever. My kids ladle up that gravy with a spoon they love it so much.
In her recipe, I love the little tip to add some fish sauce which really adds umami to the flavour of the gravy. For those of you saying – What??? fish sauce – NO!!! trust me, it is amazing, it doesn’t make it taste of fish, but it does do something magical with the flavour. I’ve been using it in so many things ever since.
Before then, it was pretty much only ever used for Thai Curries. I like to use the Red Boat Fish Sauce because it has no added sugar. However that brand is pretty expensive in the UK, so feel free to find a similar one available to you.
I also use coconut milk in this Chicken and Leek Soup, which means this soup is gluten and dairy free, so also suitable for anyone following paleo or whole30. It is a pure bowl of comfort food and is pretty quick to make if you have some leftover cooked chicken from your Sunday roast dinner to use up.
Don’t worry though if you haven’t got any cooked chicken, you can just brown up some chicken of your choice, shred it up and add it into the Chicken and Leek Soup (I recommend thighs, or a mixture or breast and thigh meat though. I like to use thigh meat in recipes like this as they stay much more tender and flavoursome.)
This could also be turned into a delicious dairy and gluten-free Chicken pie if you top with mashed white or sweet potato. Now there is a thought!! Heavenly Creamy Chicken and Leek Pie. I want to make up another pot of this soup just so I can turn it into a pie.
You don’t need to worry about speed foods with this yummy Chicken and Leek Soup as it comes packed with delicious healthy leeks as well as onion. It’s super filling too, so feels like a complete meal in a bowl.
I use regular canned coconut milk in this soup recipe instead of light. Divided up into portions it’s really not to bad syn wise and you just won’t get the same creaminess using light coconut milk. So do bear that in mind if you make the swap.
What Kitchen Items do I need to make this Chicken and Leek Soup?
- Kitchen Scales
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Dutch oven or ovenproof casserole pot
- Wooden Spoon
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Dairy Free Creamy Chicken and Leek Soup
Prep
Cook
Total
Yield 6 servings
Delicious Creamy Chicken and Leek Soup – packed with heaps of flavour and is gluten and dairy free, as well as being paleo and whole30 friendly
Ingredients
- 1 onion, finely chopped
- 2 large leeks, thinly sliced
- 3 lean pieces of bacon, chopped
- 1 clove of garlic, crushed
- 2 cups of leftover cooked chicken (or you can brown some raw chicken of your choice and add that in)
- 1 tsp of wholegrain mustard
- 2 tsp of mixed herbs
- 6 cups (1.4 litres) of chicken broth
- 1 can (400ml) of coconut milk (26 syns)
- 1 tbs of fish sauce
- squeeze of half a lemon
- salt and black pepper
- spray oil
Instructions
- Spray a large pot with some spray oil, add the onion and bacon and cook till golden
- Add the garlic and leeks and continue to fry to soften.
- Add the whole grain mustard, mixed herbs, squeeze of half a lemon, broth and fish sauce.
- Bring to a boil and then reduce heat, cover and simmer or 40 mins.
- For the last 10 mins add in the cooked chicken and coconut milk. Stir well.
- Season as needed with salt and black pepper.
- Enjoy!!
Notes
This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly
- Extra Easy - 4.5 syns per serving
- Original/SP - 4.5 syns per serving
- WW Smart Points - 5 per serving (use chicken breast)
*suitable for freezing
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Courses Soup
Cuisine French
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 222 | ||
% Daily Value | ||
Total Fat 11.9 g | 18% | |
Saturated Fat 7.2 g | 36% | |
Cholesterol 35 mg | 12% | |
Sodium 415 mg | 17% | |
Total Carbohydrates 11.1 g | 4% | |
Dietary Fiber 1.3 g | 5% | |
Sugars 3 g | ||
Protein 18.2 g | 36% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Can’t wait to try this recipe. Thanks soo much for sharing all your amazing recipes 🙂
Couple of questions…what mixed herbs do you recommend? Also, do you use the full fat coconut milk? Do you use the firm stuff on top or shake the can? Thanks so much!
Hi i used just a tub of generic mixed herbs I have. Italian herbs will do the same, you can get at most grocery stores.
Yes I use the full fat coconut milk, and shake the can before opening to mix it all together, and then stir with a spoon once open just to mix any of the cream that is still at the top.
Thank you! We can’t find whole grain mustard. Would dijon work as well?
it should work fine 🙂
Hi. I am going to try this soup but was wondering would I be able to freeze this if there’s any leftovers? Thank you
Hi yes it is fine to freeze 🙂 – enjoy!!
Omg, this soup is just divine. Thank you so much.
This looks great, but is the coconut essential to it? Is there a substitute as I am allergic.
Hi Carrie – the coconut milk adds some dairy free creaminess to this dish, so you can either use milk or light cream instead (adjust syns accordingly) – if you use milk you may need a little starch to thicken.
Made this recipe last night and it was AMAZING!!!!! I tweaked it a little by putting some mushrooms, baby spinach and fresh chives in it. I cut two chicken breasts in half and popped them in at the beginning so they could cook, then just took them out at the end, shredded them and put them back in. It’s super easy to make, healthy and delicious! I can’t wait to make it again and will definitely be a favourite from now on!
Those additions sound delicious. I am so glad you enjoyed it. Thanks for coming back and posting.
can you put philladelphia light in insted of c0conut milk
Hi Alice, yes I am sure that would work 🙂
Really yummy soup! Highly recommended! Will definitely be making it again!
Hi. Can you tell me what the two cups of chicken broth are and where would I buy it thanks .
Linda Marie
Hi Linda, you can use any chicken broth/stock – be it ready made in a carton or use stock cubes (on the one you use, it will tell you how many you need for a certain amount of mls) – hope that helps.
Do you have to put fish sauce in it or is there an alternative
Hi Andrea- the fish sauces adds umami to this recipe, so I do recommend using it.
Hi, just wondering what can be substitued for the fish sauce. We are allergic to fish and wanted to try this recipe
Cheers
I made this soup a couple of days ago. I used 1 Leek and 2 Onions. 1 Skinless Chicken Breast which I diced and cooked with the onion, leek and bacon mixture. I used plain light milk, not coconut milk. I also added 2 x 190g cans of super sweet corn, drained and a can of condensed cream of chicken and corn soup. OMG its has to be the yummiest soup I have ever made. I plan on making it again next pay day but will use the 2 leeks and will add an extra chicken breast and up the stock/broth to 2 litres. may even dice a couple sticks of celery.
You can just omit and season with salt to taste.