Paleo Creamy Chicken and Leek Soup: Quick, Easy, and Delicious

{ This new soup has become a favorite in our household: a Paleo Cream of Chicken and Leek Soup. It’s a perfect fit for the Paleo lifestyle. The original recipe was a bit bland. Except for salt and pepper, there were no other seasonings. I added thyme and bay leaf, both perfect with chicken. And don’t skimp on the quality of the coconut milk as it adds to the creamy flavor. Enjoy! }

Ingredients:

• 1 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Butter (or Ghee)
• 1 medium Leek, white and light green parts only, cleaned and sliced
• 2-3 12.5oz cans of Chicken, or about 2 – 3 cups cooked chicken, diced
• 3 cloves Garlic, minced
• 1 Tsp Thyme
• 1 small to medium Bay leaf
• 4 Cups low sodium Chicken stock
• 1 Cup Water;
• ½ Cup Coconut milk
• 1 Tbsp Arrowroot powder
• Salt and freshly ground black pepper to taste

Directions:

1. In a large sauce pan, heat olive oil and butter over a medium-low heat.
2. Add the leeks and cook until soft, about 5-6 minutes.
3. Add garlic and heat until garlic is fragrant, about 1 minute. Add thyme and combine.
4. Add the chicken stock, water, bay leaf, salt, and pepper, and bring to a boil, stirring as necessary.
5. Lower the heat and simmer for 15 minutes.
6. Add the chicken and coconut milk; heat until the soup is warmed through, about 5 minutes.
7. Remove one ladle of warm broth from the soup to a small bowl. Slowly mix in arrowroot powder until thickened.
8. Slowly add the mixture back into the soup, stirring to thicken the soup. The soup will likely have a “thinner” cream consistency
9. Adjust the seasonings with salt and pepper and serve.

Notes:
The original recipe suggests that this recipes serves four. At best, it serves only two or three because you just want to eat more.