Chicken and Leek Soup

Ingredients:

2 tsp. olive oil
1 cup finely chopped sweet onion
2 medium leeks, white & light green parts only, halved lengthwise then sliced
1 medium carrot, halved lengthwise then sliced
1 celery stalk, sliced
8 oz. sliced cremini mushrooms
2 tsp. fresh thyme
1 tbsp. chopped fresh parsley
1 1/2 cups diced, cooked chicken breast
6 cups fat free, low-sodium chicken broth
2 cups water

Preparation:

1. Heat oil in a large stockpot.
2. Saute onions, leeks, carrots and celery until leeks and onions are softened.
3. Add mushrooms and cook until soft.
4. Sprinkle herbs and cook for one minute or until fragrant.
5. Stir in chicken, add chicken broth and water.
6. Bring to a boil, then simmer for 15 minutes.
Makes 8-10 cups.

Nutritional Info Per Cup:

Calories: 126
Fat: 2.8 g
Carbohydrates: 8 g
Protein: 16

Max Fitness, LLC © 2016 • 3401 N 6th St, Harrisburg, PA 17110 • (717) 512-8643 • info@maxfitnessofpa.com