Leek and Chicken Soup

Photo: flickr user Laurel Fan

Ingredients

2 chicken fillets

1 tablespoon soy sauce

1 teaspoon butter

2 mediums leeks, finely sliced

1 carrot, diced

1 medium potato, diced

8 cups chicken stock

salt and freshly ground black pepper

1 cup corn kernels

2 tablespoons parsley

Preparation

Cut chicken into very small pieces and toss in a bowl with soy sauce.

Heat butter in a non stick fry pan and stir fry leeks for 2 minutes. Add carrot and stir fry for 1 minute. Add potato and chicken stock and season with salt and pepper. Bring to the boil and cook on medium heat for 15 minutes.

Blend half the soup to a puree and return the pureed soup to the pan. Add corn kernels and simmer for 5 minutes. Add chicken pieces to hot soup and leave on gentle heat for 5 minutes without boiling it. Stir in parsley and serve.