Leek and Chicken Soup
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Source: https://recipheon.com/en/recipes/soups/leek-and-chicken-soup
About this recipe
Leek and chicken soup is a creamy, satisfying broth-based soup with leeks, chicken breast, potatoes, and sour cream. Leeks contribute a mildly sweet vegetable flavor, while potatoes thicken the soup and give it more substance. Chicken adds protein and turns a light leek soup into a complete meal. Sour cream mellows the broth and gives it a home-style, velvety finish without a long ingredient list.
Ingredients
Servings: 4
2 leeks
200 g chicken breast
900 ml broth
2 potatoes
2 tablespoons sour cream
Steps
Cut the leeks lengthwise, rinse thoroughly between the layers, and slice into half-moons. Peel and dice the potatoes, then cut the chicken breast into small pieces.
Cook the leeks in a pot for 4–5 minutes with about 50 ml of broth taken from the stated 900 ml, until tender and milder in flavor.
Add the chicken and potatoes, pour in the remaining broth, and cook for 18–25 minutes, until the potatoes are tender and the chicken is cooked through.
Temper the sour cream with hot broth, stir it into the soup after the chicken and potatoes are cooked, then heat briefly without allowing a vigorous boil.
Estimated nutrition
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