Chicken, Leek, and Tomato Soup
Ingredients :
1 Tablespoon butter
2 leeks, thinly sliced
1 chicken breast
3 cups chicken broth
2 cloves garlic, grated
15-ounce can crushed tomatoes
1/4 teaspoon soft brown sugar
1 Tablespoon chopped basil leaves (or 1 teaspoon dried)
extra chopped basil, to garnish
Directions :
1. Melt butter in a large saucepan over medium heat. Add the leek and cook for 2 minutes without browning.
2. Thinly slice raw chicken breasts. Increase heat and add the chicken to the saucepan. Cook for 3 minutes or until the chicken is browned.
3. 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.*