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 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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- 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
- 1 tbs of fish sauce
- squeeze of half a lemon
- salt and black pepper
- spray oil
- 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.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition InformationYield 6 Serving Size 1 serving
Amount Per Serving Calories 222Total Fat 11.9gSaturated Fat 7.2gCholesterol 35mgSodium 415mgCarbohydrates 11.1gFiber 1.3gSugar 3gProtein 18.2g