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Chicken, Leek and Potato Soup (Gluten Free, Dairy Free)

leek potato chicken soup 2
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 2 mins Total Time: 12 mins
Servings 4
Best Season Fall
Ingredients
  • 3 leeks
  • 900 g potatoes
  • 2 chicken breasts
  • 800 mg chicken stock
  • 1 tsp basil
  • 1 tsp oregano
  • salt and pepper
Instructions
  1. Peel the potatoes and cut into half inch cubes

  2. Wash and slice the leeks into rings

  3. Cook the leeks over a medium heat for a couple of minutes in a large pan

  4. Add the stock, chicken breasts and potatoes

  5. Season with salt and pepper

  6. Bring to the boil then reduce the heat, cover and simmer for 25 minutes

  7. Remove the chicken breasts, blend the soup, roughly chip the chicken and return the chicken to the pan

  8. Stir in the basil and oregano

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