Chicken and Leek Soup
A healthy vegetable and protein packed soup that's hearty and satisfying.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 large shallot minced
- 2 cloves garlic minced
- 2 leeks sliced
- 2 carrots sliced
- 1 pound gold potatoes cubed
- 1 small head cauliflower cut into smaller florets
- 8 cups chicken broth
- 1 pound of chicken tenders cut into bite sized pieces
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 zucchini , sliced and halved
Instructions
- Put the oil into a large soup pan, along with the minced garlic, minced shallot, and sliced leeks. Heat over medium heat. Mix everything often, trying to get all the leek rings out of each other while mixing. Cook for about 7-10 minutes. The leeks, garlic, and shallot will start turning golden, keep an eye that they do not burn.
- Add the sliced carrots, cubed potatoes, cauliflower, chicken broth, diced raw chicken, oregano, thyme, parsley, salt, and pepper to the pan. Let everything lightly boil for 15 minutes.
- Add the zucchini to the soup and simmer for about 10-15 minutes. Until the zucchini and potatoes are fork tender.
Notes
- Instead of chicken broth, you can use bone broth for added protein. You can also use veggie broth.
- Instead of zucchini, you can use squash.
- Feel free to add peas or other veggies that you like in soup.
Nutrition
Calories: 243kcal | Carbohydrates: 27g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1693mg | Potassium: 1125mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3962IU | Vitamin C: 70mg | Calcium: 82mg | Iron: 3mg