This chicken leek and potato soup combines fresh chicken, colorful veggies and fragrant herbs. It's a hearty one pot gluten free chicken soup made on the stovetop for a cozy winter lunch or light dinner!
Much like my dairy free creamy chicken soup, this recipe makes the most of affordable ingredients that are both easy to find and full of flavor (always a good combo!). It has all simple recipe steps and is both adult and kid friendly in my family!
We make this chicken potato and leek soup with the classic soup veggies of potatoes, leeks, carrot and celery, but add in the chicken thighs for extra protein. It's dairy free, gluten free and a low histamine chicken soup too.
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Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Chicken thighs - we use boneless skinless chicken thighs for this recipe, as they give a lot of flavor and are simple to cook and shred.
- Potato - I like to use russet potatoes as they're easier to find where I am, but Yukon Gold potatoes are also delicious in soups.
- Leek - make sure to discard the dark green leaves, and only use the white and light green parts.
- Coconut milk - I think it gives a lovely creamy taste and texture to the soup. It can be swapped for a plant milk, or you can do all stock or broth.
- Chicken broth - my low histamine readers will likely want to use a homemade stock made with suitable ingredients and a short cook time (and frozen in portions) rather than store-bought (see the SIGHI kitchen tips for info). You can also use my low histamine vegetable stock recipe to make the soup, or just water, herbs and salt.
How to Make Chicken Leek Potato Soup
All you need to make this one pot chicken soup is a large soup pot or Dutch oven, meat thermometer and a couple of forks to shred the chicken thighs.
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Cook the veggies
Drizzle olive oil in your soup pot and cook the onion until softened. Add the garlic, then the carrot, celery, leek, herbs and spice (image 1).
Step 2: Add the potatoes
Add the diced potatoes to the soup pot, and stir well (image 2).
Step 3: Add the chicken and broth
Add the chicken thighs to the pot and pour in the broth or stock. Push the chicken thighs down so they are covered by the broth. Bring to a boil, reduce the heat, then pour in the coconut milk. Cook with the lid on the pot, slightly ajar (image 3).
Step 4: Shred the chicken
Remove the chicken from the pot and use two forks or a stand mixer to shred them (check their temperature has reached 165F first). Add back to the pot, stir and season to taste. Cook for a few minutes, make sure the potatoes are fork tender, then ladle into your bowls (image 4).
Recipe Tips and Notes
- Prep the potatoes. It's up to you whether to peel the potatoes or not. Personally I don't peel them as the skins of russet and Yukon gold potatoes are soft and make the soup feel a little heartier.
- Coconut milk. The coconut milk is optional, or you could swap for a non-dairy milk if you prefer.
- Check your chicken! As always, for safe cooking of chicken, make sure that it registers as 165F at the deepest point using a meat thermometer.
Freezing Advice
You can freeze the soup for later by allowing it to completely cool and then portioning into freezer-safe containers. It freezes well, but the texture of the potatoes may change a little and you may need a splash of extra stock or water when reheating.
Low histamine readers may wish to see the SIGHI advice on freezing food.
More Chicken Soups
Find lots of cozy chicken soups, such as my chicken soup without noodles, and lots of other types too, on the low histamine soups page, including these fun recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Chicken Leek and Potato Soup
Equipment
- Dutch oven or large soup pot
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 1 garlic clove minced
- ⅓ cup celery diced
- ½ cup carrots diced
- 1 leek white and light green parts, diced
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon ground nutmeg
- 6 small boneless skinless chicken thighs
- 3.5 cups chicken broth or vegetable stock*
- 4 cups russet potatoes or Yukon Gold potatoes, diced
- ½ cup coconut milk optional
- pinch salt
- pinch black pepper optional
Instructions
- Drizzle olive oil in your Dutch oven or large soup pot, and cook the diced onion for 4-5 minutes until softened. Add the garlic and cook for a minute, then tip in the diced carrot, celery and leek. Sprinkle on the dried thyme, oregano and nutmeg, and stir well. Cook for 4-5 minutes.
- Tip in the diced potatoes and add a pinch of salt. Stir well and cook for 2 minutes.
- Use tongs to add the chicken thighs to the pot, and pour in the chicken broth of vegetable stock. Push the chicken thighs down so they are covered in the liquid. Bring to a boil, reduce the heat, pour in the coconut milk, and stir. Cover the pot with the lid slightly ajar and cook for 25-30 minutes, until the chicken thighs reach an internal temperature of 165F using a meat thermometer.
- Remove the cooked chicken thighs from the pot and shred with two forks or the appropriate attachment in a stand mixer. Add back to the pot and cook for a few minutes. Season to taste preference with salt and black pepper, if using. Ladle into your serving bowls.
Notes
- Personally, I don't peel the potatoes, but you can to preference.
- Check that the potatoes are fork tender (they should break down a bit in the soup) and the chicken reaches 165F using a meat thermometer.
- Nutritional information is auto-generated and should be understood to be an estimate.
- leek, which scores 1 with a ? as a liberator and notes, 'In small amounts usually well tolerated'.
- garlic, nutmeg and coconut milk, which score 1.
- chicken broth will depend on ingredients used and preparation method. It's typical to use a homemade broth, or you can use my vegetable stock as a swap, or simply water, herbs and salt.
- black pepper, which scores 2.
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