Chicken, Leek & Tomato Soup

Canned tomatoes are very handy for making this quick soup. You can use fresh tomatoes if desired. Peel and remove the seeds of tomatoes, then the acidity will be decreased and you'll get the best results.

Prep time: 10 mins
Cook time: 30 mins
Yield: 5 to 6 serves

Ingredients:

• 120 gm chicken breast
• 1 stalk leek, white part only, finely diced
• 1 clove garlic, crushed
• 1 Tbsp butter
• 1 can Italian diced tomato, about 400 gm
• 1 tsp raw sugar
• 3 cups chicken broth
• Salt, to taste
• pepper, to taste
• parsley, for garnish

Method:

1. Rinse chicken and wipe dry with kitchen papers. Cut into dices. Mix with salt with pepper.
2. Use a large saucepan, heat butter over medium heat until melted. Add leek and stir occasionally, until fragrant, about 2 minutes. Make sure not to burn them.
3. Increase heat to high. Add chicken and cook until colour changed, about 80% done. Pour in diced tomato and chicken broth. Bring it to a boil. Cover and decrease heat to low. Simmer for 5 minutes, or until chicken is softened. Season with salt, sugar and pepper. Garnish with parsley. Enjoy!

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