Dear Reader-
The other day I was reading something on the internets that said folks who consume more soup have an easier time managing their weight.
Now wouldn’t you know, I can’t find that link… but since I found it on the internet, you know it has to be true…
If for no other reason than I am telling you this on the internet 😉
Regardless, for less than 100 calories a warm piping bowl, this (slightly altered ) Chicken Leek Soup from Gooseberry Patch’s Fresh from the Farmstand hits the spot on a chilly day.
Chicken Leek Soup
I started with two large leeks and trimmed off the ends– leaving the white and light green portions.
Not familiar with leeks? They look like giant green onions and are really, really sandy…
So after you chop it up, go ahead and let it soak in water for a few minutes to clean off all the little pieces.
Meanwhile, bring 3 cups Chicken Broth to a simmer in a stock pot.
And pop a bag of carrots in the microwave (according to their package). I love the Sweet Petites.
Next take 16 oz of Chicken Breast Tenderloins and cut them into bite size pieces and toss them in the broth.
Chop up an onion and toss it in too.
Add in your carrots, leeks and seasonings– we use 1 t Poultry Seasoning and 1 t Shallot Pepper.
Simmer until onions and leeks are tender.
YUM!
Chicken Leek Soup
Ingredients
- 3 Cups Low Sodium Chicken Broth
- 16 oz Chicken Tenderloins- cut up into bite size pieces
- 12 oz Sweet Petite Carrots- Cooked
- 1 Large Onion-Chopped
- 2 Leeks- Chopped and Cleaned
- Optional: 1 t Poultry Seasoning 1 t Shallot Pepper
Instructions
- Bring broth to a simmer.
- Add chicken, onion, carrots and leeks.
- Add seasonings.
- Cook until onion and leeks are tender.
Notes
93
Total Fat
0.6g
Sat. Fat
0g
Cholest.
27.5mg
Sodium
523.5mg
Carb.
7.6g
Fiber
1.5g
Sugars
3.6g
Protein
14.5g
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