Awesome Leek, Mushroom and Chicken Soup
This soup is Awesome. Once you try this, it will shortly become a favorite!
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 small leeks thinly sliced leeks
- 1 shallot thinly sliced
- 4 cups mushrooms sliced or quartered
- 1 can full-fat coconut milk
- 3 cups bone broth
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ginger or 1-inch piece of ginger peeled and minced
- 1 clove garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon Gops
- 2-3 cups cubed leftover chicken *option to cook in soup below
Instructions
- Heat olive oil up in a soup pot over medium heat.
- Add leeks and shallot and sauté for about 5 minutes, until softened.
- Add the mushrooms and garlic, continuing to sauté until the garlic is fragrant.
- Stir in the coconut milk*, broth, cumin, turmeric, ginger, red chili flakes, and gops.
- Let the soup simmer for about 15 minutes.
- Mix in the chicken and cook until the chicken has warmed up.
- Serve and Enjoy!
Notes
*If the chicken is not cooked, do NOT add the coconut milk yet.
Cut the raw chicken into cubes and add it straight to the pot.
Cook for about 25-30 minutes until the chicken is cooked all the way through.
Add the coconut milk and stir to combine, continue to cook until the coconut milk is incorporated.
Cut the raw chicken into cubes and add it straight to the pot.
Cook for about 25-30 minutes until the chicken is cooked all the way through.
Add the coconut milk and stir to combine, continue to cook until the coconut milk is incorporated.
Nicola comes home with all kinds of vegetables! I think he might love veggies as much as I do. But, he comes home with mass quantities! And sometimes I have no idea what to do with all of them. I have really no idea what to do with Leeks except Leek and potato soup, so this soup was a super great experiment.