Number of servings : 4
Prep time: 20 minutes
Cooking time: 40 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
500 ml / 2 cups Italian bread, in 2.5 cm / 1” cubes
60 ml / 4 tbsp olive oil
450 g / 1 lb boneless, skinless chicken breasts, in 2.5 cm / 1” cubes
500 ml / 2 cups leeks (white part only), sliced thinly
2 L / 8 cups chicken stock
500 ml / 2 cups arugula, rinsed, spun dry, torn into pieces
To taste salt and freshly ground pepper
250 ml / 1 cup / 115 g old Cheddar, grated
45 ml / 3 tbsp fresh basil leaves, shredded
Preheat oven to 200ûC / 400ûF.
Place the bread cubes on a baking sheet and drizzle with 30 ml / 2 tbsp of oil. Toss gently.
Toast the bread in the oven for about 10 minutes and set aside.
In a saucepan, sear the chicken cubes in 30 ml / 2 tbsp oil, add the leeks and cook for about 3 minutes. Add the chicken stock, bring to a boil, reduce heat and simmer for 15 minutes. Season with salt and pepper and add the arugula just before serving.
Serve in heated bowls, garnished with croutons, cheese and basil.