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Mushroom Leek Chicken Soup

A comforting bowl of goodness for lunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Soups
Cuisine: Paleo
Ingredients Method

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

Method
 

  1. Heat a large pot over medium heat. Add the olive oil. Saute garlic for about a minute until fragrant.
  2. Add leeks, mushrooms, and potatoes to the pot. Saute for 3-5 minutes. Pour in coconut aminos and stir to coat.
  3. Add broth, coconut milk, cumin, turmeric, thyme, salt, and pepper. Stir again. Let soup simmer for about 15 minutes.
  4. 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!
  5. Stir chicken into soup and cook for an additional 5 minutes to heat through.
  6. 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.