Chicken and Mushroom Soup
Brussels sprouts add a rich background flavor and a hearty dose of vitamin A, fiber, folate, and other B vitamins to this basic soup. if you’re unfamiliar with them or have never been a fan, give them a try in this recipe-you’ll be amazed at how buttery and sweet they taste. Alternatively, omit the brussels sprouts and substitute an extra 2 cups of mushrooms.
PREP TIME: 10 minutes
COOK TIME: 20 minutes 1 medium leek, light green and white parts only, outer layer removed 4 cups lower-sodium chicken broth 1 cup water 1/2 teaspoon dried thyme 6 ounces white mushrooms, sliced 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces 8 ounces brussels sprouts, halved Salt and freshly ground black pepper
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.
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.
Makes 4 (1 3/4cup) servings
Per serving: 210 calories, 3 g fat, 1 g saturated fat, 34 g protein, 13 g carbohydrate, 3 g dietary fiber, 240 mg sodium