Chicken & Leek Soup
Chicken and Leek Soup
Ingredients
- 330 g Chicken breasts
- 300 g Leeks cut into strips
- 100 g Onions chopped
- 2 Cloves Garlic chopped
- 30 ml Olive Oil
- 1.2 L Chicken stock
- 8 Prunes pitted, halved
- 100 g Red Peppers cut into strips
- Salt & Pepper
Instructions
- Cut chicken into strips. In a large sauce pan, heat the oil and fry the chicken, leeks, onions and garlic for about 8 minutes, stirring occasionally so as not to burn the garlic.
- Add the stock, and season to taste. Bring to the boil and let it simmer over a low heat for about 45 minutes.
- Add the prunes with the peppers, and, and simmer for a further 20 minutes.
- Serve warm with bread from daily allowance.
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