Chicken, Leek and Tomato Soup
Chicken, Leek and Tomato Soup is a 30-minute meal with chicken, leeks and a tomato broth. It is gluten free and a healthy quick meal!
Servings 4
Calories 165kcal
Ingredients
- 1 tablespoon butter
- 2 leeks thinly sliced
- 1 chicken breast
- 3 cups chicken broth
- 2 cloves garlic grated
- 15 ounces canned crushed tomatoes
- ¼ teaspoon soft brown sugar
- 1 tablespoon chopped basil leaves or 1 teaspoon dried
- extra chopped basil to garnish
Instructions
- Melt butter in a large saucepan over medium heat. Add the leek and cook for 2 minutes without browning.
- Thinly slice raw chicken breasts. Increase heat and add the chicken to the saucepan. Cook for 3 minutes or until the chicken is browned.
- Add the stock/broth, garlic, tomatoes, sugar, and basil. Bring to a boil, then reduce the heat and simmer for 5-6 minutes, or until the chicken is tender. Season and garnish with extra fresh basil. Serve with crusty bread.
Notes
Source: Adapted from the Quick Short Chicken Recipes cookbook
You're Gonna Bake It After All
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Nutrition
Calories: 165kcal | Carbohydrates: 16g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 892mg | Potassium: 641mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1105IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 3mg