Hearty Chicken, Leek & Kale Soup Served with Nut Bread
Hearty Chicken, Leek & Kale Soup Served with Nut Bread
This is a great way to make use of leftover meat from roasts or, of course, you could make it with just vegetables. The leek shoestrings can be prepared up to two hours in advance.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free
Ingredients
- 2 tbsp olive oil
- 1 large garlic clove, crushed
- 100g or 2 small leeks, washed & finely diced
- 6 cups homemade bone broth or chicken stock
- Small bunch kale, washed & shredded
- 200g leftover roast chicken pulled into bite-sized pieces
- Coconut oil
- 50g leek sliced into shoestrings for garnish
Method
- Heat the olive oil in a saucepan over a low heat. Add the garlic and sauté for 1 min, then add the diced leeks, salt and pepper and sauté until soft and transparent.
- Add the bone broth or stock and bring to a gentle simmer.
- Add the kale and chicken and continue cooking for about 5 mins.
- In a shallow frying pan, add coconut oil to measure 5cm. Use a thermometer to heat oil to 180°C or, if using a deep fryer, fill with coconut oil to required level. Heat the oil to 180°C, add the leek shoestrings and fry, turning occasionally, until golden brown and crisp, about 2 mins.
- Using a spider or slotted spoon, transfer leek strings to paper towel and drain.
- Ladle the soup into bowls and place a small nest of fried leek on top of each.
- Serve with nut bread (optional).
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