Hello everyone, welcome to my latest lunch recipe for Gluten and Dairy Free Chicken, Leek and Potato Soup. This is such a comforting soup recipe – I’ve updated my leek and potato soup recipe to include some shredded chicken. Perfect for a filling lunch or a light dinner with some gluten free crusty bread – Chilli Sourdough Cob (Gluten & Dairy Free).
I have over a 1,000 recipes on the website now but I still have a few new ideas up my sleeve. As usual if there is a recipe you would like to see please let me know in the comments below or on one of my social media accounts.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Chicken, Leek and Potato Soup then you might like to try one of my other soup recipes:
- Treat yourself with my Baked Potato Soup (Gluten Free, Dairy Free)
- Go traditional with my Cream of Tomato Soup (Gluten & Dairy Free)
- Have a vegetarian soup Tomato and Lentil Soup (Gluten & Dairy Free)
- Have something different with Prawn Tom Yum Soup (Gluten and Dairy Free)
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Chicken, Leek and Potato Soup (Gluten Free, Dairy Free)
Peel the potatoes and cut into half inch cubes
Wash and slice the leeks into rings
Cook the leeks over a medium heat for a couple of minutes in a large pan
Add the stock, chicken breasts and potatoes
Season with salt and pepper
Bring to the boil then reduce the heat, cover and simmer for 25 minutes
Remove the chicken breasts, blend the soup, roughly chip the chicken and return the chicken to the pan
Stir in the basil and oregano