This is a very light and simple chicken soup. I like the elegance of it’s simplicity. It is a soup designed for those days when a little goes a long ways. I like this soup best as spring time warms into summer when the smell of chicken soup brings comfort but the richness of a stew seems overwhelming. I often eat a simple soup like this for breakfast. My body loves to start the day with bone broth, but I hate overwhelming the beginning of my day with a big meal.
The flavor of this soup relies heavily on both the broth as well as the leeks, so be sure to use a broth full in flavor. Garnish with a large sprinkle of your favorite fresh herbs. If tolerated and on an allowing diet, you can serve over 1/2 cup of white basmati rice.
Chicken and Lentil Leek Soup
Ingredients
- 3-4 cups tolerated bone or meat broth more if desired
- 1 small leek green part only for low FODMAP
- 1 small baby bok choi
- 1 cup chopped chicken
- 1 Tbs butter
- 1/2 cup cooked red lentils
- salt to taste
Instructions
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Melt the butter in a medium-sized cooking pot.
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Chop the leek and bok choi into small pieces and add to the butter. Cook over medium heat until the vegetables are tender.
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Add the chicken and heat until warm.
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Add 3 cups of broth and a pinch or two of salt and cook until bubbling.
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Cover, and let simmer for at least 10-20 minutes for the flavors to blend.
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Add the cooked lentils and return to a boil.
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Add more salt and broth if desired.
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Serve hot.
