Continuing with my soup themed week, today I am sharing my Leek and Chicken Soup Recipe. A very simple recipe to use and delicious to eat either as a soup or as a Chicken and Leek Pie filling.
Using just 10 ingredients you can have this chunky soup ready to eat in under an hour. Only 12 g net carbs per serving.
I served mine with Fat Head Pizza dough rolls using the following recipe https://howtothisandthat.com/keto-fathead-rolls/
If you are entertaining and want to add a little more body to the sauce, you could add 150 ml of soured cream; however this will increase the carbs slightly and the calories significantly, something to consider if you are needing to keep an eye on these.
Chicken and Leek Pie
A lower carb treat.
- 1 medium onion - chopped
- 3 medium leeks - sliced
- 2 cloves garlic - chopped
- 25 gm butter
- 2 stock cubes dissolved in 1 litre water
- 1 tbsp wholegrain mustard
- 400 ml tin coconut milk
- 1 tbsp lime juice
- 450 gm cooked chicken - chopped into chunks
- salt and pepper for seasoning
- 300 gm Filo pastry
- 1 tbsp unsalted butter
Melt the butter in a large saucepan and add the onions and sweat out for a couple of minutes. Add the leeks and garlic to the onions and cook slowly for about 10 minutes until soft and transparent.
Pour the chicken stock into the saucepan, add seasoning and simmer for half an hour.
Add the rest of the ingredients to the pan and stir thoroughly. Bring to boil and simmer for a further 10 minutes.
Strain but retain all the lovely stock.
Place the chicken and leek mixture into a pie dish large enough to serve 6 people and then pour over some liquid until it sits just below the ingredients.
Tear the filo pastry into pieces - about 10cm x 10cm - no need to be exact, this is going to be very roughly executed.
Scrunch the pastry and lay across the top of the mixture ensuring all the mix is covered. This is the stage where you could give your guests a little extra pastry - nutrients are based on 50 gm filo portion.
Melt the butter and brush over the filo pastry liberally.
Cook for 10 to 15 minutes on 180 C (gas 5) or until the pastry is nice and golden.
Use the remaining liquid as a gravy to accompany your vegetables.
Nutrients per portion
Fat (g) 24
Net Carbs (g) 12
Protein (g) 14