Loading...

Place the whole chicken in a large stockpot. Add water, quartered onion, chopped carrots, celery stalks, bay leaves, black peppercorns, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through and tender.

Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a large bowl or separate pot, discarding the cooked vegetables and aromatics. Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard skin and bones.

In the same (cleaned) stockpot, heat olive oil over medium heat. Add the sliced leeks, diced yellow onion, and sliced cremini mushrooms. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the leeks are translucent.

Add the minced garlic to the pot and cook for 1 minute more until fragrant. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Set aside.

Gradually whisk in 6 cups of the strained chicken broth into the pot. Bring the soup to a gentle simmer. Whisk in the cornstarch slurry and continue to simmer for 2-3 minutes, stirring occasionally, until the soup begins to thicken. Add the chopped fresh thyme and rosemary. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Continue to simmer for 10-15 minutes, allowing the flavors to meld.

Stir the shredded chicken meat into the soup. If using, stir in the full-fat coconut milk and heat through for 2-3 minutes, but do not boil after adding the coconut milk. Taste and adjust seasoning as needed.

Ladle the hearty gluten-free, dairy-free chicken and leek soup into bowls. Garnish with fresh chopped parsley before serving.


Place the whole chicken in a large stockpot. Add water, quartered onion, chopped carrots, celery stalks, bay leaves, black peppercorns, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through and tender.

Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a large bowl or separate pot, discarding the cooked vegetables and aromatics. Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard skin and bones.

In the same (cleaned) stockpot, heat olive oil over medium heat. Add the sliced leeks, diced yellow onion, and sliced cremini mushrooms. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the leeks are translucent.

Add the minced garlic to the pot and cook for 1 minute more until fragrant. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Set aside.

Gradually whisk in 6 cups of the strained chicken broth into the pot. Bring the soup to a gentle simmer. Whisk in the cornstarch slurry and continue to simmer for 2-3 minutes, stirring occasionally, until the soup begins to thicken. Add the chopped fresh thyme and rosemary. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Continue to simmer for 10-15 minutes, allowing the flavors to meld.

Stir the shredded chicken meat into the soup. If using, stir in the full-fat coconut milk and heat through for 2-3 minutes, but do not boil after adding the coconut milk. Taste and adjust seasoning as needed.

Ladle the hearty gluten-free, dairy-free chicken and leek soup into bowls. Garnish with fresh chopped parsley before serving.
