· 27 Comments
Delicious Creamy Chicken and Leek Soup - packed with heaps of flavour and is gluten and dairy free, as well as being paleo and whole30 friendly
One of my favourite slow cooker recipes is from Nom Nom Paleo- it is a slow cooker chicken and gravy recipe and it's the best dish ever. My kids ladle up that gravy with a spoon they love it so much.
In her recipe, I love the little tip to add some fish sauce which really adds umami to the flavour of the gravy. For those of you saying – What??? fish sauce – NO!!! trust me, it is amazing, it doesn’t make it taste of fish, but it does do something magical with the flavour.I’ve beenusing it in so many things ever since.
Before then, it was pretty much only ever used for Thai Curries. I like to use the Red Boat Fish Sauce because it has no added sugar. However that brand is pretty expensive in the UK, so feel free to find a similar one available to you.
Ialso use coconut milk in this Chicken and Leek Soup, which means this soup is gluten and dairy free, so also suitable for anyone following paleo or whole30. It is a pure bowl of comfort food and is pretty quick to make if you have some leftover cooked chicken from your Sunday roast dinner to use up.
Don't worry though if you haven't got any cooked chicken, you can just brown up some chicken of your choice, shred it up and add it into the Chicken and Leek Soup (I recommend thighs, or a mixture or breast and thigh meat though. I like to use thigh meat in recipes like this as they stay much more tender and flavoursome.)
This could also be turned into a delicious dairy and gluten-free Chicken pie if you top with mashed white or sweet potato. Now there is a thought!! Heavenly Creamy Chicken and Leek Pie. I want to make up another pot of this soup just so I can turn it into a pie.
You don't need to worry about speed foods with this yummy Chicken and Leek Soup as it comes packed with delicious healthy leeks as well as onion. It's super filling too, so feels like a complete meal in a bowl.
I use regular canned coconut milk in this soup recipe instead of light. Divided up into portions it's really not to bad and you just won't get the same creaminess using light coconut milk. So do bear that in mind if you make the swap.
What Kitchen Items do I need to make this Chicken and Leek Soup?
- Kitchen Scales
- Measuring Spoons
- Wooden Spoon
- Santoku Knife(perfect knife for chopping veg)
- Chopping Board
- Dutch ovenor ovenproof casserole pot
- Wooden Spoon
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Recipe Card
Dairy Free Creamy Chicken and Leek Soup
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Delicious Creamy Chicken and Leek Soup – packed with heaps of flavour and is gluten and dairy free, as well as being paleo and whole30 friendly
Ingredients
- 1 onion, finely chopped
- 2 large leeks, thinly sliced
- 3 lean pieces of bacon, chopped
- 1 clove of garlic, crushed
- 2 cups of leftover cooked chicken (or you can brown some raw chicken of your choice and add that in)
- 1 teaspoon of wholegrain mustard
- 2 teaspoon of mixed herbs
- 6 cups (1.4 litres) of chicken broth
- 1 can (400ml) of coconut milk
- 1 tbs of fish sauce
- squeeze of half a lemon
- salt and black pepper
- spray oil
Instructions
- Spray a large pot with some spray oil, add the onion and bacon and cook till golden
- Add the garlic and leeks and continue to fry to soften.
- Add the whole grain mustard, mixed herbs, squeeze of half a lemon, broth and fish sauce.
- Bring to a boil and then reduce heat, cover and simmer or 40 mins.
- For the last 10 mins add in the cooked chicken and coconut milk. Stir well.
- Season as needed with salt and black pepper.
- Enjoy!!
Notes
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- Calories - scroll down to nutritional info box
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Nutrition Information
Yield 6Serving Size 1 serving
Amount Per ServingCalories 222Total Fat 11.9gSaturated Fat 7.2gCholesterol 35mgSodium 415mgCarbohydrates 11.1gFiber 1.3gSugar 3gProtein 18.2g
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Reader Interactions
Comments
Marian Hughes says
Can't wait to try this recipe. Thanks soo much for sharing all your amazing recipes 🙂
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Lori says
Couple of questions...what mixed herbs do you recommend? Also, do you use the full fat coconut milk? Do you use the firm stuff on top or shake the can? Thanks so much!
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Admin says
Hi i used just a tub of generic mixed herbs I have. Italian herbs will do the same, you can get at most grocery stores.
Yes I use the full fat coconut milk, and shake the can before opening to mix it all together, and then stir with a spoon once open just to mix any of the cream that is still at the top.
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Lori says
Thank you! We can't find whole grain mustard. Would dijon work as well?
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Admin says
it should work fine 🙂
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Hayley says
Hi. I am going to try this soup but was wondering would I be able to freeze this if there's any leftovers? Thank you
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Shevy (Slimming Eats) says
Hi yes it is fine to freeze 🙂 - enjoy!!
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Sandra Webster says
Omg, this soup is just divine. Thank you so much.
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Carrie says
This looks great, but is the coconut essential to it? Is there a substitute as I am allergic.
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Shevy (Slimming Eats) says
Hi Carrie - the coconut milk adds some dairy free creaminess to this dish, so you can either use milk or light cream instead (adjust syns accordingly) - if you use milk you may need a little starch to thicken.
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Jess says
Made this recipe last night and it was AMAZING!!!!! I tweaked it a little by putting some mushrooms, baby spinach and fresh chives in it. I cut two chicken breasts in half and popped them in at the beginning so they could cook, then just took them out at the end, shredded them and put them back in. It's super easy to make, healthy and delicious! I can't wait to make it again and will definitely be a favourite from now on!
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Shevy (Slimming Eats) says
Those additions sound delicious. I am so glad you enjoyed it. Thanks for coming back and posting.
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Alice says
can you put philladelphia light in insted of c0conut milk
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Shevy (Slimming Eats) says
Hi Alice, yes I am sure that would work 🙂
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Jennifer says
Really yummy soup! Highly recommended! Will definitely be making it again!
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Linda Marie markham says
Hi. Can you tell me what the two cups of chicken broth are and where would I buy it thanks .
Linda MarieReply
Shevy (Slimming Eats) says
Hi Linda, you can use any chicken broth/stock - be it ready made in a carton or use stock cubes (on the one you use, it will tell you how many you need for a certain amount of mls) - hope that helps.
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Andrea foster says
Do you have to put fish sauce in it or is there an alternative
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Shevy (Slimming Eats) says
Hi Andrea- the fish sauces adds umami to this recipe, so I do recommend using it.
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Leha says
Hi, just wondering what can be substitued for the fish sauce. We are allergic to fish and wanted to try this recipe
CheersReply
Shevy (Slimming Eats) says
You can just omit and season with salt to taste.
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Julie from Austraia says
I made this soup a couple of days ago. I used 1 Leek and 2 Onions. 1 Skinless Chicken Breast which I diced and cooked with the onion, leek and bacon mixture. I used plain light milk, not coconut milk. I also added 2 x 190g cans of super sweet corn, drained and a can of condensed cream of chicken and corn soup. OMG its has to be the yummiest soup I have ever made. I plan on making it again next pay day but will use the 2 leeks and will add an extra chicken breast and up the stock/broth to 2 litres. may even dice a couple sticks of celery.
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Christine says
Hi can you use reduce fat coconut milk ?
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Shevy (Slimming Eats) says
you can, but it won't be as creamy. Full fat coconut milk works best.
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Lisa says
This soup was absolutely delicious..I just happened to have a couple leeks left over and chicken and stumbled across this .. I though the leeks would be over powering but not at all . Made it exact to recipe and loved it . Will not be disappointed. The mixed herbs I just used some rosemary, oregano,basil and nutmeg and pinch of turmeric just for the colour .
Thanks Lisa CrecesReply
Debbie says
Could oyster sauce be used instead of fish sauce?
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Siobhan (Slimming Eats) says
oyster sauce wouldn't really give the right flavour for this.
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