Chicken soup with bacon, leeks and sun-dried tomatoes
4 servings
30 minutes
This chicken soup with bacon, leeks, and sun-dried tomatoes is a true culinary delight inspired by European cuisine. Thick and aromatic, it combines the tenderness of chicken with the smoky depth of bacon and the sweet tanginess of sun-dried tomatoes. Leeks add softness and sophistication to the flavor while vermicelli makes the dish hearty and cozy. Mustard seeds add a piquant touch, and herbs finish the composition with fresh notes. This soup is perfect for a cool evening or family lunch, filling the home with warmth and delightful aromas. Historically similar dishes can be found in rural kitchens across Europe where the combination of accessible ingredients creates a harmony of flavors. This soup can be served with crusty bread or soft baguette to highlight its rich and balanced taste.
1
Cut the washed chicken breasts into cubes, pour in cold water, and place on high heat. When the water boils, remove the foam and reduce the heat to minimum.
- Chicken breast: 2 pieces
2
In a heated pan, fry the bacon cut into strips until golden brown. Add it to the broth.
- Smoked bacon: 40 g
3
Slice the leek into rings and sauté in melted butter, after 2-3 minutes add diced sun-dried tomatoes and grated garlic. After sautéing a bit, add everything to the broth.
- Leek: 100 g
- Sun-dried tomatoes in oil: 6 pieces
- Garlic: 1 clove
- Clarified butter (ghee): 1 tablespoon
4
After 5 minutes, add the vermicelli, salt, add mustard seeds, and a bit of greens.
- Fine vermicelli: 80 g
- Mustard seeds: pinch
- Salt: to taste
- Chopped cilantro (coriander leaf): to taste
- Fresh chopped oregano leaves: to taste
5
After 5 minutes, we turn it off and let it sit for a while.
6
We serve it decorated with the remaining greens.
- Chopped cilantro (coriander leaf): to taste
