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.

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