Low Sodium Chicken and Leek Soup

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

4 servings

1.5 lb bone-in, skin-on chicken thighs
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil
3 medium leeks (white and light-green parts only), halved lengthwise and sliced into ½-inch half-moons, rinsed well
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
4 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp ground turmeric
6 sprigs fresh thyme
2 bay leaves
6 cups chicken bone broth
1 tbsp apple cider vinegar
¼ cup fresh flat-leaf parsley, roughly chopped

Instructions

1
Pat the chicken thighs dry and season all over with 1/2 tsp of the sea salt. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2
Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate and set aside.

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