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

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! }


  • 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


  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.

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

Craig Hartranft