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Ingredientes
- 2 x onions, medium
- 2 x leeks
- 1 x chicken breasts
- 1 c. apple cider
- 4 c. chicken stock
- 1/4 c. rice
- 1/4 c. cream
- 1 Tbsp. prunes
- 1 tsp chives, minced salt, pepper
Direcciones
- Remove the dark outer leaves from the leek,cut in half lenthwise, finely slice, wash well and allow to drain. Peel and finely slice the onions.
- Heat chicken stock to a simmer, add in the chicken breast and poach gently for about 5 min. Remove from stock, allow chicken to cold slightly, cut into fine dice. Reserve stock.
- Heat butter in a saucepan, add in finely sliced onion and leek and cook over low heat till vegetables have softenned. about 5 min. Stir regularly. Add in cider and chicken stock, bring to the boil and simmer 5 min.
- Add in the rice and cook a furthur 15 min or possibly till rice is tender. Stir regularly.
- Stir in the cream, diced chicken and prunes, season well with salt and pepper. Ladle warm soup into bowls, serve immediately sprinkled with minced chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 59 | 28% |
| Total Fat 6.63g | 8% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 32mg | 11% |
| Sodium 411mg | 17% |
| Potassium 486mg | 14% |
| Total Carbs 26.68g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 9.77g | 7% |
| Protein 11.81g | 19% |
