Friday, October 24, 2008

Friday: Chicken and Mushroom Soup (South Beach Diet)

Makes 4 (1-3/4 cup) servings

This soup was surprisingly delicious! We loved it. I had NO idea I could like a Brussels sprout! :) Very worth trying if you are someone who does not know if you like a Brussels sprout.

1 medium leek, light green and white parts only, outer layer removed
4 cups lower-sodium chicken broth
1 cup water
1/2 tsp. dried thyme
6 ounces white mushrooms, sliced
1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
8 ounces brussel sprouts, halved
Salt and pepper to taste.

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.

Print this recipe.


1841cb6c-36f5-11e1-96f5-000f20980440 said...

this is the best soup ever and I did not even like brussel sprouts until I tried this.. they were really buttery tasting.. Have you tried the Turkey salad with pistachios and grapes.. that is another to die for... My hubby makes it and you can have for dinner and then left overs for lunch the next day..

hjbxvc said...

This was yummy. I sautéed everything before. And I puréed all the veggies but a handful of Brussels sprouts.