Chicken Leek Soup
Makes 8-10 cups
Serving Size: 1 Cup
2 tsp olive oil
1 cup finely chopped sweet onion
2 medium leeks, white and light green parts
only, halved lengthwise then sliced
1 medium carrot, halved lengthwise and sliced
1 celery stalk, sliced
8 ounce pack of sliced cremini mushrooms
2 tsp fresh thyme
1 tbsp chopped fresh parsley
1 1/2 cups diced cooked skinless chicken
6 cups fat-free, low-sodium chicken broth
2 cups water
Heat oil in a large pan or stockpot.
Saute onions, leeks, carrots and celery pieces until
leeks and onions are softened.
Add mushrooms and cook until soft.
Sprinkle herbs and cook for 1 minute or until fragrant.
Stir in chicken; add chicken broth and water.
Bring to a boil, and then simmer for 15 minutes.
Nutrition: Calories 126,
Calories from Fat 26, Total Fat 2.8g (sat 0.6), Cholesterol 36mg, Sodium 106mg,
Carbohydrate 8.g, Fiber 1.8g, Protein 16.1g
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