Review of 'The Nutrient Dense Kitchen' and a recipe for 'Chicken and Leek Soup'
 
Prep time
Cook time
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A delicious, comforting and highly nutrient dense soup made with chicken, leeks and kale that is equally high on flavor!
Author:
Recipe type: Soups
Cuisine: American
Serves: 6
RecipeIngredients
  • 2 tbsp solid cooking fat
  • 2 leeks, dark ends removed , whites sliced ¼ inch thick
  • 3 cloves garlic, minced
  • 6 cups bone broth (5 cups for the Instant Pot version)
  • 2 turnips, diced
  • 4 carrots, diced
  • 4 ribs celery, diced
  • 1½ tsps sea salt
  • 1 bay leaf
  • 2 lbs boneless chicken thighs, cut into ¾ inch pieces
  • 3 tbsps fresh lemon juice (about 1 lemon)
RecipeInstructions
Stove top:
  1. Clean the leeks well and pat dry with a kitchen towel.
  2. Place the cooking fat in a large soup pot on medium heat. When the fat has melted, add the leeks and cook stirring for about 7 mins or until slightly browned. Add the garlic and cook for 1 min or until fragrant.
  3. Add the broth, turnips, carrots, celery, salt and bay leaf to the pot. Turn heat to high, cover and bring to a boil. Turn to simmer and cook covered for 10 mins.
  4. Add the chicken and simmer for 20 mins. Then add the kale and simmer covered for 5 mins. Stir in the lemon juice and serve,
Instant Pot:
  1. Follow steps 1 and 2 above using the State function on the IP.
  2. Add the broth, the turnips, carrots, celery, salt, bay leaf and chicken to the IP. Close the lid and cook on high pressure for 10 mins.
  3. When the timer goes off, use the quick release method to release the pressure carefully. Stir in the Kale and lemon juice and serve.
Notes
For a low FODMAP version, omit the leeks and garlic from this recipe and add extra celery.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/03/review-of-the-nutrient-dense-kitchen-and-a-recipe-for-chicken-and-leek-soup.html