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Leek and Chicken Soup

2 Chicken fillets
1 tb Soy sauce
1 ts Butter
2 md Leeks; finely sliced
1 Carrot; diced
1 md Potato; diced
8 c Chicken stock
Salt and freshly ground black pepper
1 c Corn kernels
2 tb Parsley


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.




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