A hearty twist on traditional chicken soup, ours brings together delicate mushrooms and leeks, tangy peppers, and seasoned pulled chicken.
- 2 tablespoons coconut oil, divided
- 3/4 cup chopped leeks, white and light green parts only
- 1 medium red bell pepper, diced (about 1 cup)
- 16 ounces white button or cremini mushrooms, sliced
- 1 teaspoon crushed red pepper flakes, plus more to taste
- 3 sprigs fresh thyme, stems removed
- 2 teaspoons Kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 quarts water or low-sodium chicken stock (64 fluid ounces)
- 2 large boneless, skinless chicken breasts (approx. 1-1 1/2 lbs)
- In a medium-sized saute pan over medium heat, heat 1 tablespoon coconut oil for 2 minutes. Add leeks, bell pepper, mushrooms, crushed red pepper flakes, thyme leaves, 1 teaspoon salt, and ½ teaspoon black pepper.
- Cook for 4 minutes to sweat the vegetables, stirring occasionally. Remove from heat and set aside in the pan for 5 minutes.
- Pour water or stock into a large stockpot. Transfer vegetable mixture to stockpot and stir to combine. Bring to a boil, then reduce heat to medium-low and let simmer for 10 minutes.
- Add remaining coconut oil to the same saute pan and place over medium heat.
- Season the chicken breasts on both sides with the remaining salt and black pepper.
- Add breasts to pan and cook for 5 minutes on each side, until golden brown and cooked through. Remove from heat and set aside.
- Once chicken breasts have cooled enough to handle, gently shred the meat with two forks to yield 1 ½ cups of pulled chicken. Add to stockpot, and stir to combine.
- Continue to simmer for 5 minutes, until warmed through. Taste for seasoning, and serve immediately.
- Category: Chicken
- Method: Stovetop
- Cuisine: Soup
Keywords: mushroom, leek, red pepper, chicken, soup