in Soup Recipes

Tomato chicken soup

updated

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Ingredients for 8 servings:

  • 500 g chicken breast fillet(s)
  • 2 stalk(s) leeks
  • 1 liter chicken broth
  • 1 can apricot(s) (425 ml)
  • 3 bell peppers
  • 2 packs of tomatoes, pureed
  • 4 tbsp oil
  • salt and pepper
  • curry
  • Tabasco

Instructions

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

simple and slightly spicy

Wash the chicken breast fillets, pat dry, and cut into bite-sized pieces. Wash the leek and slice into rings. Heat the oil and fry the meat and leek until golden brown. Deglaze with chicken stock and simmer over low heat for about 15 minutes. Drain the apricots and cut into small wedges. Wash and dice the bell peppers. Add the apricots, bell peppers, and passata to the soup and cook for another 8 minutes. Season to taste with the remaining ingredients.

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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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