Monday, April 8, 2013

Allergy free leek and chicken soup recipe

  • 3 leeks, halved and sliced
  • 1 onion, sliced fine and chopped to the same length as the leek
  • 3 tbsps Nuttlex
  • 1 double chicken breast, cooked and shredded
  • 2L hot chicken stock made with 2 Massel chicken ultracubes
  • Salt and pepper to taste
  • ¼ cup goat’s milk


  • In a pot, sauté the leek and onion with the Nuttlex, cooking until softened.
  • Stir through the shredded chicken.
  • Pour over the hot chicken stock.
  • Season to taste.
  • Bring the soup to the boil.
  • Reduce the heat to low and cook for 20 minutes, covered.
  • Turn off the heat.
  • Stir through the goat’s milk.
  • Serve immediately.

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