Créé avec l’IA
Creamy Chicken and Leek Soup
45 min 314 kcal par portion Moyen
Ingrédients
4 Portions
- skinless chicken breast400 g
- leeks200 g
- chickpeas (drained)240 g
- olive oil15 ml
- onion110 g
- garlic6 g
- low-sodium chicken broth800 ml
- light cream (12% fat)120 ml
- salt1 teaspoon
- black pepper0,5 teaspoon
- dried thyme0,5 teaspoon
Instructions
- 1
Prepare the ingredients: Slice the leeks (white and light green parts only), dice the onion, and mince the garlic.
- 2
Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced leeks. Sauté for 5 minutes until softened.
- 3
Add the minced garlic and cook for 1 minute until fragrant.
- 4
Cut the chicken breast into bite-sized pieces. Add the chicken to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- 5
Drain and rinse the chickpeas. Add them to the pot along with the chicken broth, salt, black pepper, and dried thyme. Stir to combine.
- 6
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, until the chicken is cooked through and the vegetables are tender.
- 7
Reduce the heat to low. Stir in the light cream and heat gently for 2-3 minutes. Do not boil after adding the cream.
- 8
Taste and adjust seasoning if needed. Serve hot, garnished with extra black pepper or fresh herbs if desired.
