Leek & Mushroom Chicken Soup
This soup is a simple, yet delectable medley of aromatics and flavors that are bright and comforting at the same time. It's creamy and satisfying, whether you're eating it for one meal or preparing enough for a whole week.
Ingredients
- 2 Tbsp Avocado oil
- 4 cups thinly sliced leeks (about 2 leeks)
- 4 cups thinly sliced mushrooms (cremini is our favorite)
- 1/4 cup coconut aminos
- 1 can full-fat coconut milk
- 3-4 cups bone broth or chicken broth
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp ground ginger
- 1 tsp minced garlic or garlic powder
- ¼ tsp red chili flakes
- ¼ tsp salt
- ¼ tsp black pepper
- 3-4 cups shredded chicken thighs (we slow cook ours overnight in some broth or water, with salt and pepper)
Instructions
- Heat the oil in a pot over medium heat. Add leeks and saute for about 5 minutes, until softened and vibrant.
- Add the mushrooms and garlic, continuing to saute for another 3 minutes.
- Pour in the coconut aminos and stir to coat.
- Add the coconut milk, broth, cumin, turmeric, ginger, red chili flakes, sea salt, and black pepper. Stir to combine.
- Let the mixture simmer for about 15 minutes.
- Add chicken and stir to combine.
- Simmer for another 5 minutes, until chicken has warmed up, and serve!