This is the kind of nourishing, comforting meal I crave when I want something warm, protein-packed, gut-loving, immune supporting — and the best part? It comes together so quickly. Like all my recipes, this one is high in protein to support blood sugar balance, hormone health, and weight management. It’s also loaded with fibre-rich veggies and includes two of my favourite gut-loving ingredients: bone broth and leek (a great prebiotic). It’s rich, creamy (without dairy!), and totally family-friendly. I often make this when I have leftover roast chicken in the fridge — it’s such a great way to repurpose leftovers into something new and delicious.
Yields3 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
3-4 slices of bacon, sliced
1 large leek, sliced
2 cups carrots, diced
2 cups celery, sliced
2 garlic cloves, finely chopped
2 tsp dried thyme
4 cups chicken bone broth
500g cooked chicken breast (or leftover roast chicken), shredded or chopped
½ can coconut cream
Optional: 2 cups chopped potato (for extra heartiness)
Sea salt & pepper to taste
1
Heat a large pot over medium heat. Once hot, add the bacon and cook for 3–5 minutes until crisp. Remove the bacon and set aside on paper towels, leaving the fat in the pot.
2
Add the leek, carrots, celery (and potatoes if using) to the pot. Sauté for about 5 minutes, until the vegetables begin to soften.
3
Stir in the garlic, thyme, bone broth, and coconut cream. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
4
Add in the cooked chicken and reserved bacon. Simmer for another 3–5 minutes to heat through.
Season with salt and pepper to taste. Serve warm then enjoy!
500g cooked chicken breast (or leftover roast chicken), shredded or chopped
½ can coconut cream
Optional: 2 cups chopped potato (for extra heartiness)
Sea salt & pepper to taste
Directions
1
Heat a large pot over medium heat. Once hot, add the bacon and cook for 3–5 minutes until crisp. Remove the bacon and set aside on paper towels, leaving the fat in the pot.
2
Add the leek, carrots, celery (and potatoes if using) to the pot. Sauté for about 5 minutes, until the vegetables begin to soften.
3
Stir in the garlic, thyme, bone broth, and coconut cream. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
4
Add in the cooked chicken and reserved bacon. Simmer for another 3–5 minutes to heat through.
Season with salt and pepper to taste. Serve warm then enjoy!
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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