Chicken & Leek Soup
Difficulty : Super easy
Preparation time:
5m
Cooking time:
25m
This is a very hearty filling soup.. it's so warming and soothing, perfect on a cold winter evening. It only takes about half an hour to cook and is a complete meal in itself!
Ingredients
For 1 people (
)
Recipe
- 2 Leek(s)
- 1 tablespoon(s) Olive Oil
- 1 Celery stick(s)
- 1 Garlic clove(s)
- 2 Chicken Breast
- 500 mL Chicken Stock
- 1 Lemon
- 1 tablespoon(s) Dijon Mustard
- 1 handful(s) Fresh parsley
- Sea Salt
- Black Pepper
Nutritional Facts (per serving)
- Kcal: 758 kcal
- Sugars (g): 18g
- Carbs: 51g
- Fat: 27g
- Saturated fat (g): 4g
- Proteins: 79g
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Directions
- Slice the leeks into 5mm rounds.
- Chop the celery and garlic.
- Cut the chicken into thin strips.
- Heat 1 tablespoon of olive oil in a large saucepan or casserole type pot over a low to medium heat and add the leeks, garlic, and celery.
- Fry until soft, about 10 minutes.
- Add the chicken, increase the heat, and fry for a few minutes. Add the chicken stock and bring to a simmer.
- Add the Dijon mustard, the zest of 1 lemon, chopped parsley and season with sea salt and a good grinding of black pepper.
- Stir and cook for about 15 minutes or until the chicken is fully cooked. Serve immediately.
Tags:
paleo soup, chicken soup, paleo lunch, leek soup
