Chicken, Leek and Tomato Soup

This was made a few weeks back and I had forgotten about it until I went through the photos in my phone. No, I didn't use a camera for my photos. Nearly all the photos of the dishes that I cooked were taken by my phone's camera, and thus, the non-professional look and poor lighting. But I do try to make them presentable.

Anyway, I was looking for something light for dinner that day and the husband was feeling abit under the weather, so I thought of soup, and some toasted small buns to go along.

Chicken, Leek and Tomato Soup (recipe from : Quick Short Chicken Recipes)
4 servings

Ingredients :

- 60g butter
- 3 leeks, thinly sliced
- 3 chicken breast fillets
- 3 cups (750ml) chicken stock
- 2 cloves garlic, crushed
- 425g can crushed tomatoes
- 1/4 teaspoon soft brown sugar
- 1 tablespoon chopped basil leaves
- chopped basil, extra, to garnish

Directions :

1) Melt the butter in a large saucepan over medium heat, add the leek and cook for 2 minutes without browning.

2) Halve the chicken breast fillets lengthways and thinly slice them. Increase the heat, add the chicken to the saucepan and cook for 3 minutes, or until the chicken is browned.

3) Add the stock, garlic, tomato, sugar and basil. Bring to the boil, then reduce the heat and simmer for 5-6 minutes, or until the chicken is tender. Season and garnish with extra fresh basil. Serve with crusty bread.