Tomato and Chicken Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g chicken breast fillet (s)
- 2 leeks
- 1 liter chicken broth
- 1 can apricot (s) (425 ml)
- 3 bell pepper (s)
- 2 packs tomato (s), happened
- 4 tablespoon oil
- salt and pepper
- curry
- Tabasco
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillets, pat dry and cut into bite-sized pieces. Wash the leek and cut into rings.
- Heat the oil and fry the meat with the leek until golden brown. Deglaze with chicken stock and simmer for about 15 minutes over low heat. Drain the apricots and cut into small wedges. Wash and dice the peppers. Then add the apricots, peppers and tomato sauce to the soup and cook for another 8 minutes.
- Then season to taste with the other ingredients.
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