Tuesday, January 18, 2011

Tuesday: Chicken and Mushroom Soup, 3 PointsPlus Points

You have to given this one a try. Yum YUM gimme some!













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.

Print this recipe.

Makes 4 (1-3/4 cup) servings
1 serving=3 Weight Watchers PointsPlus Points

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