Paleo Creamy Chicken and Leek Soup: Quick, Easy, and Delicious

by Craig Hartranft on November 18, 2016

in Paleo Lifestyle, Recipes

Paleo Creamy Chicken and Leek Soup{ This new soup has become a favorite in our household: a Paleo Cream of Chicken and Leek Soup. It’s a perfect fit for the Paleo lifestyle. The original recipe was a bit bland. Except for salt and pepper, there were no other seasonings. I added thyme and bay leaf, both perfect with chicken. And don’t skimp on the quality of the coconut milk as it adds to the creamy flavor. Enjoy! }

Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Butter (or Ghee)
  • 1 medium Leek, white and light green parts only, cleaned and sliced
  • 2-3 12.5oz cans of Chicken, or about 2 – 3 cups cooked chicken, diced
  • 3 cloves Garlic, minced
  • 1 Tsp Thyme
  • 1 small to medium Bay leaf
  • 4 Cups low sodium Chicken stock
  • 1 Cup Water;
  • ½ Cup Coconut milk
  • 1 Tbsp Arrowroot powder
  • Salt and freshly ground black pepper to taste

Directions:

  1. In a large sauce pan, heat olive oil and butter over a medium-low heat.
  2. Add the leeks and cook until soft, about 5-6 minutes.
  3. Add garlic and heat until garlic is fragrant, about 1 minute. Add thyme and combine.
  4. Add the chicken stock, water, bay leaf, salt, and pepper, and bring to a boil, stirring as necessary.
  5. Lower the heat and simmer for 15 minutes.
  6. Add the chicken and coconut milk; heat until the soup is warmed through, about 5 minutes.
  7. Remove one ladle of warm broth from the soup to a small bowl. Slowly mix in arrowroot powder until thickened.
  8. Slowly add the mixture back into the soup, stirring to thicken the soup. The soup will likely have a “thinner” cream consistency
  9. Adjust the seasonings with salt and pepper and serve.

Notes:
The original recipe suggests that this recipes serves four. At best, it serves only two or three because you just want to eat more.