in Soup Recipes

Tomato soup with chicken breast fillet

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Ingredients for 4 servings:

  • 1 ciabatta or baguette
  • 6 tbsp pesto, green
  • 600 ml chicken broth
  • 500 g chicken breast fillet(s)
  • 800 ml soup (tomato soup, homemade or store-bought)
  • 400 g vegetables, cleaned and cut into bite-sized pieces (leek, zucchini, broccoli, peppers, onions)
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

(tomatoes – kippensoep) Dutch dish

Heat the chicken broth and cook the sliced ​​chicken breast fillets for about 5 minutes, then remove the meat. Add the tomato soup and vegetables and simmer gently for another 5 minutes, until the vegetables are tender. Add the chicken breast fillets and season with salt and pepper. Slice the ciabatta or baguette. Toast the slices, spread with the pesto, and serve with the soup.

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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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