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🍲 Creamy Chicken Leek Curry Soup

540 kcal · 75 min · 4 servings

Ingredients

• 1 kg chicken breast (organic)
• 2 stalks leek
• 600 g mushrooms
• 2 medium-sized bell pepper(s), red
• 2 medium-sized onion(s)
• 1 container cream cheese spread (approx. 200 g)
• 1 container herb cream cheese spread (approx. 200 g)
• 1 liter poultry broth
• 150 ml whipping cream
• 50 ml teriyaki sauce
• 2 tsp curry paste (red)
• 3 tbsp, heaped flour
• 2 tbsp, heaped curry powder
• 3 tbsp, heaped parsley (dried)
• 50 g margarine (or butter)
• salt and pepper
• oil for frying

Instructions

1. 1. Thoroughly wash the leek under running water.
2. 2. Cut off the hard root end and the lower two-thirds of the green part.
3. 3. Slice the remaining white and light green part into rings about 5 millimeters thick.
4. 4. Rinse the leek rings well again.
5. 5. Cook the leek rings in lightly salted water.
6. 6. In the meantime, wash the chicken breast fillets.
7. 7. Cut the chicken meat into cubes about 2 centimeters in size.
8. 8. Fry the meat cubes in batches in some oil in a high pan.
9. 9. Remove the fried meat pieces from the pan and set them aside.
10. 10. Wash the bell pepper and remove the core.
11. 11. Cut the bell pepper into pieces about 1 centimeter in size.
12. 12. Peel the onions and cut them into pieces as well.
13. 13. Sauté the onions and the bell pepper together in some oil.
14. 14. After about 5 minutes, add the cleaned and sliced mushrooms.
15. 15. Sauté everything for another 5 minutes.
16. 16. Remove the vegetable-mushroom mixture from the pan and set it aside.
17. 17. Return the fried chicken pieces along with the margarine or butter to the pan.
18. 18. Warm the ingredients briefly in the pan.
19. 19. Stir in the flour and curry powder.
20. 20. Sauté the mixture briefly to toast the flour.
21. 21. Deglaze the pan with the broth.
22. 22. Stir in the spreadable cheese.
23. 23. Let the cheese melt over medium heat while stirring.
24. 24. Stir in the cream.
25. 25. Add the prepared bell pepper-onion-mushroom mixture to the soup.
26. 26. Add the cooked leek to the soup.
27. 27. Season the soup with the teriyaki sauce.
28. 28. Add the curry paste.
29. 29. Season with some pepper.
30. 30. Let the soup simmer with the lid on for about 5 minutes over low heat.
31. 31. Stir the soup occasionally.
32. 32. Stir the parsley into the finished soup.

Nutrition per serving

• kcal: 540
• Protein: 42 g · Fett/Fat: 32 g · Carbs: 20 g