Mushroom Leek Chicken Soup
A comforting bowl of goodness for lunch or dinner.
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.