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Chicken and Leek Soup Recipe

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Chicken and Leek Soup Recipe

Prep Time: Cook Time:


  • Butter salted | 2.00 tbsp
  • Skinless chicken breast, raw | 0.75 lb
  • Leeks, raw | 12.00 oz
  • Home prepared, chicken stock | 5.00 cup
  • Dried prunes, uncooked | 8.00 prune, pitted
Nutrition Facts (Per Serving)

Calories per serving: 235.51 mg

Fat per serving: 7.93 g

Saturated fat per serving: 3.42 g

Protein per serving: 18.25 g

Sodium per serving: 397.14 mg

Cholesterol per serving: 52.47 g


  1. Cut leeks into small pieces and set aside.
  2. In a large saucepan, melt the butter over low flame. Add the chicken and leeks pieces into pan and stir fry for 8 minutes.
  3. Add chicken stock and take few thyme, bay leaves, sage and stirring finely to give soup taste.
  4. Season to your taste with salt and pepper. Let the soup boil, now simmer for 45 minutes.
  5. Add prunes and some cooked rice with diced bell peppers(if desired) to the saucepan, simmer at least 20 minutes.
  6. Throw away thyme, sage, bay leaves from the soup. Serve the hot Chicken and Leek Soup to everyone.

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