Gluten Free Chicken Soup with Caramelized Leeks - Danielle Walker Print

Gluten-Free Chicken Soup with Caramelized Leeks

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4.7 from 3 reviews

Ingredients

Scale
  • 3 pounds bone-in chicken thighs, boneless and skinless 
  • 6 cups water 
  • 2 tablespoons avocado oil
  • 6 cloves garlic, peeled and minced 
  • 1 yellow onion, minced 
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 1 pound carrots, peeled and thinly sliced 
  • ½ pound celery, diced 
  • 4 Yukon potatoes, peeled and diced
  • 1 tablespoon sea salt (Le Saunier De Camargue brand Fleur de sel is the absolute best in this)
  • ½ teaspoon fresh cracked pepper
  • ½ cup fresh chopped Italian parsley 
  • 3 tablespoons thyme leaves 
  • 2 tablespoons fresh chopped dill 
  • Zest of 1 lemon
  • 2 teaspoons fresh lemon juice 

Instructions

  1. Add the chicken and water to the pot of an Instant Pot. Secure the lid and set the valve to seal.
  2. Cook on manual high pressure for 35 minutes, or cover and simmer stove top for 1 hour. Release the pressure and remove the chicken.
  3. Discard the skin and the bones and shred the chicken with 2 forks. Set aside.
  4. Strain the liquid through a mesh sieve into a bowl. Set aside.
  5. Heat the oil in the pot on high sauté mode for the Instant Pot, or medium-high on stovetop.
  6. Saute the onions for 3 to 5 minutes, until they’re nearly translucent. Season with salt and pepper and stir in the leeks. Saute for 5 to 7 minutes, until well browned.
  7. Add the carrots, celery, garlic, and potatoes. Saute for 3 minutes longer, then add the reserved broth and chicken, and season with salt and pepper.
  8. For Instant Pot – secure the lid and cook on high pressure for 1 minute. For stove top, cover and simmer for 15 minutes. Remove the lid, stir in the parsley, thyme, dill, lemon zest, and lemon juice. Season to taste with salt and pepper.

 

Freeze in individual portions for 6 months. Refrigerate for 7 days. 



Find it online: https://daniellewalker.com/gluten-free-chicken-soup/