Leek and chicken soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken fillets | |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Butter |
| 2 | mediums | Leeks; finely sliced |
| 1 | Carrot; diced | |
| 1 | medium | Potato; diced |
| 8 | cups | Chicken stock |
| Salt and freshly ground black pepper | ||
| 1 | cup | Corn kernels |
| 2 | tablespoons | Parsley |
Directions
Cut chicken into very small pieces and toss in a bowl with soy sauce.
Heat butter in a non stick fry pan and stir fry leeks for 2 minutes. Add carrot and stir fry for 1 minute. Add potato and chicken stock and season with salt and pepper. Bring to the boil and cook on medium heat for 15 minutes.
Blend half the soup to a puree and return the pureed soup to the pan. Add corn kernels and simmer for 5 minutes. Add chicken pieces to hot soup and leave on gentle heat for 5 minutes without boiling it. Stir in parsley and serve.
Converted by MC_Buster.
Per serving: 589 Calories (kcal); 7g Total Fat; (11% calories from fat); 18g Protein; 96g Carbohydrate; 10mg Cholesterol; 18326mg Sodium Food Exchanges: 3½ Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.