This satisfying soup can be served as a main course. You can add rice and (bell) peppers to make it even more hearty, as well as colourful.
25 g (1 oz) 2 tbsp butter
350 g (12 oz) boneless chicken
350 g (12 oz) leeks, cut into 2.5 cm (1 inch) pieces
1.2 litres (2 pints) 5 cups chicken stock
1 bouquet garni sachet
8 pitted prunes, halved
salt and white pepper
cooked rice and diced (bell) peppers (optional)
350 g (12 oz) boneless chicken
350 g (12 oz) leeks, cut into 2.5 cm (1 inch) pieces
1.2 litres (2 pints) 5 cups chicken stock
1 bouquet garni sachet
8 pitted prunes, halved
salt and white pepper
cooked rice and diced (bell) peppers (optional)
method
1. Melt the butter in a large saucepan.
2. Add the chicken and leeks to the saucepan and fry for 8 minutes.
3. Add the chicken stock and bouquet garni sachet and stir well.
4. Season well with salt and pepper to taste.
5. Bring the soup to the boil and simmer for 45 minutes.
6. Add the prunes to the saucepan with some cooked rice and diced (bell) peppers (if using) and simmer for about 20 minutes.
7. Remove the bouquet garni sachet from the soup and discard. Serve the chicken and leek soup immediately.
2. Add the chicken and leeks to the saucepan and fry for 8 minutes.
3. Add the chicken stock and bouquet garni sachet and stir well.
4. Season well with salt and pepper to taste.
5. Bring the soup to the boil and simmer for 45 minutes.
6. Add the prunes to the saucepan with some cooked rice and diced (bell) peppers (if using) and simmer for about 20 minutes.
7. Remove the bouquet garni sachet from the soup and discard. Serve the chicken and leek soup immediately.
serving amount
serves 4 - 6
rate this recipe
9.6
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more information
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