Chicken Soup with Bacon, Leeks, and Sun-Dried Tomatoes
Soups • European
Description
Chicken soup with bacon, leeks, and sun-dried tomatoes
Ingredients
- Skin-On Chicken Breasts 2 pieces
- Semi-Smoked Sausage 0 oz
- Leek 5 oz
- Sun-Dried Tomatoes 6 pieces
- Vermicelli 5 oz
- Clarified Butter 1 tablespoon
- Garlic 1 clove
- Cilantro to taste
- Chopped Sage Leaves to taste
- Mustard Greens a pinch
- Salt to taste
Step-by-Step Guide
Step 1
Cut the rinsed chicken breasts into cubes, cover with cold water, and place on high heat. When the water boils, skim off the foam and reduce the heat to low.
Step 2
In a preheated skillet, fry the bacon, cut into strips, until golden brown. Add it to the broth.
Step 3
Slice the leek into rings and sauté in clarified butter. After 2-3 minutes, add the diced sun-dried tomatoes and grated garlic. After a brief sauté, add everything to the broth.
Step 4
After 5 minutes, add the vermicelli, salt, mustard seeds, and a bit of greens.
Step 5
After another 5 minutes, turn off the heat and let it steep for a bit.
Step 6
Serve, garnished with the remaining greens.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!