Chicken and Mushroom Soup
1 medium leek, light green and white parts only, outer layer removed
4 cups low-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
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.
1 medium leek, light green and white parts only, outer layer removed
4 cups low-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
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.
