CHICKEN AND LEAK SOUP

 

 

Chicken And Leek Soup

• 330g chicken breasts
  
• 300g leeks, cut into strips
  
• 100g onions, chopped
  
• 2 cloves garlic, chopped
  
• 30ml (2 tbsp) olive oil
  
• 1.2 l (5 cups) chicken stock
  
• 8 prunes, pitted and halved
  
• Salt and pepper to season
  
• 100g red peppers
  cut into strips
  

  
   

1. Cut chicken into strips. In a large sauce pan, heat the oil and fry the chicken, leeks, onions and
   garlic for about 8 minutes, stirring
   occasionally so as not to burn the garlic.
   
2. Add the stock and season to taste. Bring to the boil and let it simmer over a low heat for about 45 minutes.
   
3. Add the prunes with the peppers and simmer for a further 20 minutes.
   

Serve warm with bread.