Chicken and Mushroom Soup - 13g Carbs, 3g Fiber
From: The South Beach Diet (Phase 1)
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 mushrooms and Brussels sprouts, this savory soup is
a perfect meal to prepare ahead of time so you can enjoy it throughout
the week.
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 this vegetable or have never been a fan,
give them a try in this recipe — you'll be amazed by how sweet they
taste. Alternatively, omit the Brussels sprouts and substitute an
extra 2 cups of mushrooms.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Serving Size: 1 3/4 cup
1 medium leek, light green and white parts only, outer layer removed
4 cups lower-sodium chicken broth
1 cup water
1/2 tsp dried thyme
6 oz white mushrooms, sliced
1 lb boneless, skinless chicken breasts, cut into 1/2" pieces
8 oz 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.
Servings: 4
Serving Size: 1 3/4 cup
Nutrition per Serving:
210 Calories, 3g Fat, 1g Sat, 34g Protein, 13g Carbs, 3g Fiber, 240mg Sodium
