Allergy free leek and chicken soup recipe

Ingredients

• 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

Method

• 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.