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Chicken and Leek Soup

Source of Recipe

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Chicken and Leek Soup

About.com
By Fiona Haynes - Low Fat Cooking Expert
WW Points
Makes 8-10 cups
Total Time: 35 minutes

Not dissimilar to Cock a Leekie soup, only without the barley and the prunes (!), this chicken and leek soup is a throwback to my Scottish upbringing. Enjoy this chicken and leek soup with some crusty whole grain bread.

Ingredients
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 breast
6 cups fat-free, low-sodium chicken broth
2 cups water

Preparation:
Heat oil in a large pan or stockpot.

Sauté 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, then simmer for 15 minutes.

Per cup: 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 ++++ WWP: 2