Chicken Mushroom Soup with Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A bowl of soup is the winter equivalent of a summer salad an easy, all-in-one way to get your veggies and protein. This filling dish, adapted from The Weekend Chef by Barbara Witt (Simon &Schuster), calls for flavorful leeks and potassium-rich mushrooms. Whip some up and freeze leftovers for future quickie dinners. Ingredients:
3 tbsp extra-virgin olive oil |
2 boneless, skinless chicken breasts (about 5 oz each), cut into bite-sized pieces |
1 large leek, white part only, trimmed and chopped |
2 cloves garlic, peeled and minced |
3 sage leaves |
pinch of nutmeg |
1 1/2 lb mixed fresh mushrooms, coarsely chopped |
2 qt low-sodium chicken broth |
2 to 3 tbsp dry sherry |
1 tbsp cornstarch mixed with 2 tbsp water |
chopped parsley |
Directions:
1. In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.
2. Nutritional analysis per serving: 294 calories, 13.5g fat (2g saturated fat), 13.5g carbohydrates, 29g protein, 1.5g fiber Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›
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