Chicken & Mushroom Soup

Ingredients:

• 1 medium leek, light green & white parts only, outer layer removed
• 4 cups lower-sodium chicken broth
• 1 cup water
• 1/2 tsp. dried thyme
• 6 oz. white mushrooms, sliced
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 8 oz. Brussels sprouts, halved
• salt
• freshly ground black pepper

Makes 4 Servings (1 3/4 cup per serving)

1. Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water, and rinse thoroughly to remove any dirt. Slice into 1/4-inch pieces.
2. Bring broth, water, and thyme to a low boil in a large saucepan. Add leek and mushrooms; reduce heat and simmer until leek is softened, about 5 minutes. Add chicken and Brussels sprouts. Simmer until chicken is cooked through, about 6 minutes. Season with salt and pepper to taste and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a healthy take on chicken noodle or chicken soup. Don't be intimidated by the Brussels sprouts. Brussels sprouts add a rich flavor to the soup and also add vitamins A, B, fiber and folate. They also give the soup a nice buttery taste to it. If you're not a fan of Brussels sprouts, either double the amount of mushrooms or add diced celery and carrots to the soup and the soup with be delicious. Also, don't forget to add minced garlic to the soup because garlic always makes everything taste better.