in Soup Recipes

Chicken soup with prunes

updated

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Ingredients for 4 servings:

  • 4 tbsp olive oil
  • 400 g chicken breast in small strips
  • 1 tsp curry
  • 500 g leek, in rings
  • 1 onion(s), red, sliced
  • 250 g celeriac, in pieces
  • 1 tbsp thyme, chopped
  • 200 ml cream
  • 1.2 liters of chicken broth
  • salt and pepper
  • 12 prunes, halved

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a slightly different chicken soup

Heat 2 tablespoons of oil and fry the meat with the curry for about 5 minutes, then keep the meat warm. Add 2 tablespoons of oil to the pan and sauté the onion, leek, and celery for another 5 minutes. Then add the thyme, cream, and chicken stock and simmer for another 15 minutes. Season with salt and pepper, and add the prunes. Divide the meat among the plates and pour the soup over it. A fruity Chardonnay goes well with this dish.

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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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