A Soul-Satisfying Chicken Soup
There’s nothing that hits the spot quite like a delicious cup of healthy chicken soup to warm you up on a cold winter day. Brimming with flavorful leeks, mushrooms, and brussels sprouts, this savory soup is a perfect meal to prepare ahead of time so you can easily enjoy it throughout the week.
Chicken and Mushroom Soup
Description
Brussels sprouts add a rich background flavor and a hearty dose of vitamin A, fiber, folate, and other B vitamins to this basic soup. If you’re unfamiliar with them or have never been a fan, give them a try in this recipe — you’ll be amazed at how sweet they taste. Alternatively, omit the brussels sprouts and substitute an extra 2 cups of mushrooms.
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
1 medium leek, light green and white parts only, outer layer removed
4 cups lower-sodium chicken broth
1 cup water
1/2 teaspoon dried thyme
6 ounces white mushrooms, sliced
1 pound boneless, skinless chicken breasts, cut into 1/2" pieces
8 ounces brussels sprouts, halved
Salt and freshly ground black pepper
Instructions
Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water, and rinse thoroughly to remove any dirt. Slice into 1/4" 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.
Nutritional information
Per (1 3/4-cup) serving:
210 calories
3 g fat (1 g sat)
13 g carbohydrate
34 g protein
3 g dietary fiber
240 mg sodium
There’s nothing that hits the spot quite like a delicious cup of healthy chicken soup to warm you up on a cold winter day. Brimming with flavorful leeks, mushrooms, and brussels sprouts, this savory soup is a perfect meal to prepare ahead of time so you can easily enjoy it throughout the week.
Chicken and Mushroom Soup
Description
Brussels sprouts add a rich background flavor and a hearty dose of vitamin A, fiber, folate, and other B vitamins to this basic soup. If you’re unfamiliar with them or have never been a fan, give them a try in this recipe — you’ll be amazed at how sweet they taste. Alternatively, omit the brussels sprouts and substitute an extra 2 cups of mushrooms.
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
1 medium leek, light green and white parts only, outer layer removed
4 cups lower-sodium chicken broth
1 cup water
1/2 teaspoon dried thyme
6 ounces white mushrooms, sliced
1 pound boneless, skinless chicken breasts, cut into 1/2" pieces
8 ounces brussels sprouts, halved
Salt and freshly ground black pepper
Instructions
Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water, and rinse thoroughly to remove any dirt. Slice into 1/4" 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.
Nutritional information
Per (1 3/4-cup) serving:
210 calories
3 g fat (1 g sat)
13 g carbohydrate
34 g protein
3 g dietary fiber
240 mg sodium
