in Soup Recipes

Leek – poultry – soup

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Ingredients for 2 servings:

  • 150 g chicken breast fillet(s)
  • 2 stalk(s) leeks
  • 1 tbsp oil
  • 350 g mushrooms
  • 800 ml broth
  • 150 g processed cheese, with herbs if desired
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

SIS – Recipe

Cut the chicken breast fillet into bite-sized cubes. Trim, wash, and thinly slice the leek. Heat the oil in a pan and fry the chicken cubes until well browned. Add the leek and mushrooms and stir-fry for about 5 minutes. Pour in the broth, bring to a boil, and stir the cheese into the soup. Let the soup simmer for about 5 minutes and season with salt and pepper before serving. Variations: Use only one leek, 1/2 bell pepper, and broccoli. Omit the mushrooms.

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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.

Leek – poultry – soup

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