Chicken Leek and Potato Soup
This chicken leek and potato soup combines fresh chicken and veggies, and is such a cozy lunch or light dinner made on the stovetop!
Servings: 4 servings
Calories: 465kcal
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.
Nutrition
Calories: 465kcal | Carbohydrates: 42g | Protein: 42g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 482mg | Potassium: 1401mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3137IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 4mg
