in Soup Recipes

Arugula potato soup with chicken breast fillet

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Ingredients for 4 servings:

  • 250 g chicken breast fillet(s)
  • 1 tbsp sunflower oil
  • 500 g potatoes
  • 1 onion(s)
  • 750 ml water
  • 4 tbsp chicken broth
  • 125 g arugula
  • 1 pinch(s) of pepper
  • 1 cup sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash and dry the chicken breast fillet, and cut into strips. Heat the oil in a pan and brown the meat, then keep warm. Dice the potatoes. Slice the onion into rings. Briefly sauté the potatoes in the frying fat. Add water and bring to a boil, then add the chicken stock. Reduce the heat to medium. Trim and wash the arugula, remove the stems, add to the soup, and purée everything. Season with pepper to taste. Add the meat and heat through the soup. Stir in the sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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