AIP Friendly Chicken and Leek Soup

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(16)

This deeply nourishing soup is exactly the kind of bowl you want when your body needs something gentle but genuinely satisfying. Bone-in, skin-on chicken thighs are seared until golden before simmering low and slow in rich bone broth, building a depth of flavor that feels like it took all day — even though it didn't. Leeks, carrots, and celery soften into the broth beautifully, while fresh ginger, turmeric, and garlic add warmth without relying on any of the nightshades or seed-based spices that make so many soups off-limits during an elimination phase. A splash of apple cider vinegar at the end brightens everything up and adds a subtle complexity that makes the broth taste like it came from a restaurant kitchen. Every single ingredient here is clean and protocol-friendly, so there's no label-reading stress or ingredient swaps required. Fresh parsley stirred in at the end keeps it vibrant and adds a pop of color to each bowl. It serves four, making it a smart option for meal prep or a cozy weeknight dinner the whole family can share.

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Ingredients

4 servings

1.5 lb bone-in, skin-on chicken thighs
1 tsp sea salt, divided
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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