Hearty Gluten-Free, Dairy-Free Chicken and Leek Soup
Hearty Gluten-Free, Dairy-Free Chicken and Leek Soup
Ingredients
For the Chicken and Broth
- 3 1/2 pounds whole chicken, giblets removed
- 8 cups water
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon salt
For the Soup Base
- 2 tablespoons olive oil
- 3 leeks, white and light green parts only, sliced into 1/2-inch rounds, thoroughly rinsed
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons cornstarch
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Finishing
- 1/2 cup full-fat coconut milk, canned, optional
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 60 min
- 2
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.
⏱️ 15 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 15 min
- 6
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.
⏱️ 5 min
- 7
Ladle the hearty gluten-free, dairy-free chicken and leek soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Gluten-Free, Dairy-Free Chicken and Leek Soup
Ingredients
For the Chicken and Broth
- 3 1/2 pounds whole chicken, giblets removed
- 8 cups water
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon salt
For the Soup Base
- 2 tablespoons olive oil
- 3 leeks, white and light green parts only, sliced into 1/2-inch rounds, thoroughly rinsed
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons cornstarch
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Finishing
- 1/2 cup full-fat coconut milk, canned, optional
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 60 min - 2
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.
⏱️ 15 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 15 min - 6
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.
⏱️ 5 min - 7
Ladle the hearty gluten-free, dairy-free chicken and leek soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min