Mushroom Leek Chicken Soup
Here is another delicious recipe to add to your winter repertoire of soups! It is savory, creamy but not too thick. It is well balanced with protein, fiber, and healthy fats. I have been experimenting with new soup recipes especially on this frigid below zero Saturday and this one was a keeper.
Some recipes I find or create are based off of my holistic doctor’s recommendations on what to eat to promote the healing of certain issues I am dealing with. Leeks were one of them this month. I honestly had never cooked with leeks before until he advised me to do so. Having guidance from my doctor on how food can be medicine is so exciting to me. I encourage you to find a functional medicine doctor near you to support you on your own health journey. Privately message me for information on mine. He is incredible.
Another reason this recipe is a win is because it is seasoned with a few of my favorite condiments and spices: Coconut aminos and turmeric! I avoid soy as much as possible and coconut aminos are great replacement for soy sauce. Conventionally grown soybeans are known to be endocrine disruptors so I absolutely recommend any women (and men!) who have hormone imbalances or who are looking to optimize their hormone levels avoid soy-based products.
Turmeric is a powerful anti-inflammatory that is linked to many health benefits. I am currently taking a turmeric supplement, but before the supplement, I was drinking turmeric tea, making curry dishes, and enjoying golden milk lattes quite often.
The base recipe called for just mushrooms and leeks, but I added some white carrots and potatoes mainly for my carb-loving husband so he would eat the soup too. I also used homemade bone broth I had in the freezer and a shredded chicken pack from my favorite instant pot chicken breast recipe.
For the creamy addition, I used a cup of coconut milk from a carton because I wanted it to remain more brothy than creamy, but you can use either form of coconut milk! Canned will provide a more rich texture while the carton will give a more mellow, brothy consistency. You could also add some kale 10 minutes before serving for an added vegetable boost if you’d like. I topped the soup with bacon to give it that potato bacon soup feel and it was a perfect salty, satisfying finish to a soul-warming soup like this one.
I love soups, but I don’t love when soups are all vegetables and broth, or dairy/carb heavy. I either feel like I ate a bowl of roux or am hungry an hour later because there wasn’t much protein. Neither of which I enjoy feeling. This soup will definitely check all the boxes for a well-balanced lunch or dinner option.
Do you have any favorite healthy soup recipes? Let me know in the comments!
Mushroom Leek Chicken Soup
Ingredients
- 2 cups leeks, chopped
- 2 cups crimini mushrooms, sliced
- ¼ cup coconut aminos
- 1½ cup coconut milk
- 2 tbsp extra-virgin olive oil
- 3 cups chicken broth or bone broth
- ½ tsp cumin
- 3-4 sprigs of fresh thyme
- ½ tsp turmeric
- ¼ tsp red pepper flakes
- 1 inch piece of ginger, minced or a 1/2 tsp dried
- ¼ tsp each salt and pepper
- 2 cups shredded chicken breast
- 1 potato, diced optional, omit for Paleo
- 4 slices of bacon, cut into 1 inch pieces
Instructions
- Heat a large pot over medium heat. Add the olive oil. Saute garlic for about a minute until fragrant.
- Add leeks, mushrooms, and potatoes to the pot. Saute for 3-5 minutes. Pour in coconut aminos and stir to coat.
- Add broth, coconut milk, cumin, turmeric, thyme, salt, and pepper. Stir again. Let soup simmer for about 15 minutes.
- While soup is cooking, pan fry the bacon pieces in a small skillet over low-medium heat until crispy. Pour out bacon fat into a seperate container and save for future recipes!
- Stir chicken into soup and cook for an additional 5 minutes to heat through.
- When ready to serve, pour into bowls and top with bacon pieces. Add salt and pepper taste. Enjoy! Store leftover in the fridge for 3-4 days.