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.