Chicken, leek and garlic soup
Chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This comforting chicken, leek and garlic soup will heal the nerves, improve digestion and reduce allergies.

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Serves: | 4 |
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Ingredients: | 10 |
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Serving size: | 643 g |
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Total calories: | 469 |
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Protein: | 38.34 g |
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Fat: | 15.12 g |
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Carbohydrates: | 46.85 g |
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Fibre: | 6 g |
Ingredients
- 6 cups chicken bone stock
- 500 g chicken meat, sliced or shredded
- 1 leek, sliced
- 100 g shitake mushrooms, sliced
- 1 large garlic bulb, peeled and crushed
- 10 springs of thyme, strip tiny leaves from stem
- 1 bunch of parsley, chopped
- 3 large stalks of celery, cut
- 1 medium sweet potato, diced
- Sea salt and cracked pepper to taste
Method
- Combine leek, garlic, stock, thyme leaves and sweet potato into a stock pot and simmer for 10 minutes.
- Add the chicken, celery, salt and pepper and half of the parsley to taste. Cook over a low heat until chicken is cooked through.
- Remove the fibrous stems from the mushrooms and discard them.
- Add the shittake caps in the last couple of minutes.
- Add the rest of the fresh parsley bunch on top of the soup before serving.
- Enjoy!
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