Leek, mushroom, and chicken soup

This chicken and leek soup with mushrooms perfectly exemplifies how easy soups can be — making healthy meals delicious and leftover-ready.

Ingredients:

  • 2 tablespoons extra virgin olive oil

  • 4 cups thinly sliced leeks (about 2 leeks)

  • 4 cups thinly sliced cremini mushrooms (about 1 pound)

  • ¼ cup coconut aminos or tamari

  • 1 can full-fat coconut milk

  • 3 cups bone or chicken broth

  • ½ teaspoon cumin

  • ½ teaspoon turmeric

  • 1 1-inch piece ginger, peeled and minced

  • 1 teaspoon minced garlic

  • ¼ teaspoon red chili flakes

  • ¼ teaspoon sea salt

  • ¼ teaspoon ground black pepper

  • 2-3 cups cubed leftover chicken or easily cook a breast or two (slice, add a bit of salt and pepper and coconut or avocado oil, and sauté.

Instructions

  1. Heat olive oil in a pot over medium heat. Add leeks and saute for about 5 minutes, until softened and vibrant. Add the mushrooms and garlic, continuing to saute for another 3 minutes. Pour in the coconut aminos and stir to coat. Add the coconut milk, broth, cumin, turmeric, ginger, red chili flakes, sea salt, and black pepper. Stir to combine.  Let the mixture simmer for about 15 minutes.

  2. Add chicken and stir to combine. Simmer for another 5 minutes, until chicken has warmed up. Serve immediately.

~https://www.chelseajoyeats.com

SoupsKatharina Kunz