Healthy Chicken Leek and Sweet Potato Soup Recipe

I love the classic version of leek and potato soup but wanted to add some protein and swap the white potatoes for sweet potatoes to raise the nutritional value and make this a healthy soup recipe.  It has taken a while but I have finally got this healthy chicken, leek and sweet potato soup recipe just right and I can share it with all of you!

healthy chicken leek and sweet potato soup recipe

How to make Healthy Chicken, Leek and Sweet Potato Soup Recipe:


You will need a hand blender (link below) or food processor for this recipe so that you can create a smooth and creamy soup consistency.

The amount of chicken in this healthy chicken, leek and potato soup recipe means it is a high protein meal with 22g protein per portion.  Not only is it high in protein but it is low fat and only 200 calories!  This soup is easily kept in the fridge or frozen and so is a good option for meal prepping.

If you would like to watch how to make this healthy recipe then go to my YouTube Channel or click the link below to be taken to the video:

Healthy Chicken, Leek and Sweet Potato Soup: Recipe Video





healthy chicken leek and sweet potato soup recipe

Ingredients for Healthy Chicken, Leek and Sweet Potato Soup Recipe (5 portions): 


1 heaped tsp coconut oil
100g / 1 large onion
200g leeks
3-4 cloves garlic
70g / 2 stalks celery
130g carrot
175g sweet potato (raw)
3 chicken stock cubes
390g / 3 med chicken fillets (I used frozen raw chicken)
2 tbsp double cream
1.5 litres boiling water




Method:


In a large pan or stock pot, melt the coconut oil and add in the onions.
Fry until browned, then add in the leeks and cook until softened.
Add in the garlic (chopped), salt and pepper.
Add in 500ml boiling water followed by the stock cubes and mix to dissolve.
Add another 500ml boiling water, then the celery, carrots and sweet potato.
Add a final 500ml boiling water and bring to a simmer.
Add in the chicken fillets (whole).  If you are using frozen chicken, ensure it is raw so that you are able to freeze some of the soup later.
Simmer for 20 minutes and then remove the chicken.
Shred or chop the chicken into small pieces and set aside.
Blend the soup with the hand blender (if using a food processor you will need to let the soup cool before blending).
Add in the double cream and then check the seasoning.
Return the chicken to the pan and mix before serving.

Macros for one portion:


Calories: 200 kcal
Carbs: 16g
Sugars: 5g
Fat: 5g
Protein: 22g

I hope you enjoyed this healthy chicken, leek and sweet potato soup recipe, it will keep in the fridge for a couple of days and also freezes well.  It goes well with a thick slice of wholemeal bread (not included in the macros). Let me know if you tried it and what you thought!

Check back for upcoming recipes and meal prepping ideas!

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Hand Blender:

   

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