Wednesday, March 17, 2010

Wednesday: Chicken and Mushroom Soup

Makes 4 (1-3/4 cup) servings

This soup is so very tasty. LOVE IT LOVE IT LOVE IT.













Ingredients:
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.

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