Chicken, leek and garlic soup

Chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This comforting chicken, leek and garlic soup will heal the nerves, improve digestion and reduce allergies.

Serves: 4
Ingredients: 10
Serving size: 643 g
Total calories: 469
Protein: 38.34 g
Fat: 15.12 g
Carbohydrates: 46.85 g
Fibre: 6 g


  • 6 cups chicken bone stock
  • 500 g chicken meat, sliced or shredded
  • 1 leek, sliced
  • 100 g shitake mushrooms, sliced
  • 1 large garlic bulb, peeled and crushed
  • 10 springs of thyme, strip tiny leaves from stem
  • 1 bunch of parsley, chopped
  • 3 large stalks of celery, cut
  • 1 medium sweet potato, diced
  • Sea salt and cracked pepper to taste


  1. Combine leek, garlic, stock, thyme leaves and sweet potato into a stock pot and simmer for 10 minutes.
  2. Add the chicken, celery, salt and pepper and half of the parsley to taste. Cook over a low heat until chicken is cooked through.
  3. Remove the fibrous stems from the mushrooms and discard them.
  4. Add the shittake caps in the last couple of minutes.
  5. Add the rest of the fresh parsley bunch on top of the soup before serving.
  6. Enjoy!
Print Friendly, PDF & Email