Chicken and Leek Soup

4 ServingsCalories: 16 per serving

Ingredients

  • 1 1/2 chicken breast, cooked
  • 4 cups chicken stock
  • cups celery root, cubed small
  • 6 cups leek, cut very thin
  • 2 tsp olive oil
  • sea salt, cayenne pepper to taste

Directions

  1. Slowly sauté leek in olive oil
  2. Add the celery root
  3. Season with sea salt and cayenne pepper
  4. Add stock, 4 cup of water and simmer until vegetable are tender
  5. Add cubed chicken breast.
  6. Serve very hot
Share this recipe