Eosinophilic Esophagitis Friendly Chicken and Leek Soup
Total time1 hr
Prep time15 min
Cook time45 min
5.0(16)
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Learn more →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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