Paleo Chicken and Leek Soup (GF)
I’ve had a massive craving for soup for the past week or so… maybe it isn’t so much a craving as it is a need to warm my bones. It has been so cold! Well maybe it hasn’t been thaaaat cold but I did just visit my parents in Florida for a week over Easter and I think my body got used to the warmth rather quickly.
Because of this craving, I went to the local corner store and looked for ingredients that would work well for soup… leeks popped out at me, as did cauliflower and zucchini.
And so I made myself a warm tasty soup for dinner. It was so delicious, though, that I wrote down some quick notes, re-bought all of the ingredients, and made it again so that I could take down better notes and share the recipe!
I never really had an opinion on leeks until now.
My sister always tells me how much she loves them and after this recipe, I have certainly changed my tune. They add a sweetness to the soup that is just too good. I can’t wait to add them to everything now because caramelized leeks are heavenly!
For this recipe, you’ll need a soup pan and a frying pan, and you’ll have to do some multi-tasking, but it’s super easy.
In the soup pan, cook the onions and leeks together, add the carrots, and then add chicken broth and delicious soup seasoning (aka dried oregano, thyme, and parsley).
If you have organic chicken broth or stock handy, or homemade chicken broth or stock, then this is great! If not, you could always mix 6 cups of boiling water with two chicken bouillon cubes.
It is hard to find chicken bouillon cubes that are totally paleo, but if this is your only option, just make sure to read the ingredients to get the healthiest ones possible.
While the soup simmers, make your chicken! Cook the chicken tenders with sliced leeks, then take the chicken out and cut it into little pieces while letting your leeks caramelize a bit.
Mix everything back together, and put it all into the soup.
Add the cauliflower and zucchini to the soup and cook for 15 minutes. Easy enough and trust me, tasty enough too!
I love it because it’s a huge bowl of veggies with great chicken soup flavor. Enjoy!
Paleo Chicken and Leek Soup (GF)
- 1 tsp oil
- ½ cup diced white onions
- 2 cups sliced leeks, , this was 2 small leeks or 1 large one for me
- 1.5 cups sliced carrots, , this was 2 large carrots for me
- 6 cups chicken stock, (or 6 cups water with 2 chicken bouillon cubes)
- ½ tsp dried Oregano, , divided
- ½ tsp dried Thyme, , divided
- ½ tsp dried Parsley, , divided
- 3 cups small Cauliflower florets, , this was 1 small head of cauliflower for me
- ½ of a Zucchini, , sliced and halved
- 1 pound of chicken, , organic boneless skinless tenders (200 grams)
- ½ tsp garlic powder
- A pinch of crushed chili flakes
- salt and pepper to taste
- Put 1 tsp of oil with ½ cup of diced onion into a soup pan and cook for 3 minutes over medium heat, until translucent and fragrant. Add 1 cup of sliced leeks to the pan and mix (try to get all the rings out of each other while mixing), cook for 2 minutes. Then add 1.5 cups of sliced carrots, mix, and cook for 5 minutes.
- Add 4 cups of chicken stock/broth (or 4 cups water with 2 chicken bouillon cubes) to the pan. Top with ¼ tsp oregano, ¼ tsp thyme, and ¼ tsp parsley, mix, and simmer for 10 minutes.
- While that is simmering, start making the chicken. Sprinkle oil into a frying pan and heat over medium heat, then put the chicken into the pan. Add 1 cup of sliced leeks to the pan (mix to get the rings out of each other), ½ tsp garlic powder, ¼ tsp oregano, ¼ tsp thyme, ¼ tsp parsley, and a pinch of crushed chili flakes on top of the chicken and mix. Cook for about 10 minutes, flipping every so often.
- Put 3 cups of small cauliflower florets into the soup pan and add 2 cups of chicken stock to the pan (or water), let it continue simmering.
- Remove the chicken from the pan leaving the leeks to caramelize. Add 2 Tbs of water to the leeks and mix, let them cook while cutting the chicken. Cut the chicken into tiny pieces and put them back into the pan with the leeks. Mix and then put the chicken and leeks into the soup pan.
- Add the zucchini to the soup and let everything lightly boil for about 15 minutes. ( If you want your soup more liquidy add 1 more cup liquid, if you want it more chunky, leave as is).
- (Note: this tastes great adding some herbs de Provence to the chicken and the soup, and also some fennel with the onions. 🙂 )
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