Entrées, Food, Sides

Creamy Lemon-Leek Chicken Soup

Autoimmune Paleo (AIP)*, Dairy-free, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo, Vegan*

I used to ignore leeks in the grocery store because, until this week, I had no idea what to do with them! But our latest box from Misfits Market included two leeks, so I decided to learn a little bit about this versatile vegetable in order to cook it properly.

What is a leek and how do you cook it?

Leeks are a vegetable and part of the genus Allium, which also contains Chinese onions, chives, garlic, onions, shallots and scallions. They have a light, onion-like flavor and can be enjoyed in a variety of ways including boiled, fried, and raw.

After perusing some delicious-looking recipes online, I decided to use my leeks in a soup. I wasn’t in the mood for a potato-leek soup though, so I thought I’d use up some of my many lemons and leftover chicken to make a Thai-inspired soup.

The result was nothing short of amazing! This flavorful soup will quickly become one of your favorite comfort foods. It features creamy coconut milk, zingy lemons, hot peppers, and fresh leeks which lend a mild, onion-like flavor. Since this soup has an oriental flair to it, I like to serve it with or over rice.

This soup is makes a perfect weeknight meal for anyone on a dairy-free, gluten-free, ketogenic or paleo diet, but it can also be adapted to suit an autoimmune paleo or vegan diet as well. If you want to make it AIP compliant, substitute the peppers and beans for carrots and zucchinis or another veggie of your choosing. If you want to make a vegan lunch or dinner, leave out the chicken.

How to Make Creamy Lemon-Leek Chicken Soup

Ingredients

3 15.5 oz cans lite coconut milk
1.5 cups water
2 leeks, cleaned and chopped
7 cloves of garlic, chopped
6 lemons (or limes), juiced
4 cups chopped chicken
2 cups green beans, chopped
1 green bell pepper, chopped
1/2 jalapeño pepper, chopped
2 TBS ground ginger
1 TBS dried basil
1/2 TBS salt
1 tsp black pepper, ground
1 tsp red pepper flakes (optional)

Preparation

Pour water, coconut milk, and lemon juice into a large pot. Add leeks and garlic and bring to a boil. Simmer until the leeks and garlic are soft. Then, blend until creamy using an immersion blender.

Mix in chicken, green beans, peppers, and spices. Bring to a boil and simmer until veggies are tender.

Serve with or over rice, riced cauliflower, or spaghetti squash.


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