Thursday, April 14, 2016
Spring Chicken Soup
Serves 4 (7 WW SP per serving)
NI: cal 295; fat 12.2g (sat 2.8g); fiber 4g; sugars 6g; prot 32g; carb 14g)
1 1/2 tbs canola oil, divided
1 lb skinless, boneless chicken thighs, cut into small pieces
1 cup thinly sliced leeks
1 cup carrots, thinly sliced on the diagonal
1 cup celery, thinly sliced
3 large sprigs fresh thyme
4 cups low sodium chicken stock
salt and pepper to taste
3 cups torn, red leaf lettuce (or romaine or kale)
1 cup frozen green peas, thawed
1 oz shaved parmigiana cheese
Heat a large Dutch oven over medium high heat. Add 1 1/2 tsp oil, swirling to coat. Add chicken and cook about 6 minutes or until browned. Remove from pan.
Add remaining 1 tbs oil to Dutch oven, swirling to coat. Add leek, carrot, and celery and saute about 5 minutes. Add stock and thyme and bring to a boil. Cover, lower heat, and cook about 8 minutes, until vegetables are tender. Remove thyme. Stir in chicken and salt and pepper to taste. Cook 3 minutes.
Remove pan from heat and stir in the lettuce. Place 1 1/2 cups soup in each of 4 bowls and top with the cheese.
This soup came together very quickly and was fresh and delicious. I must admit I left out the peas because I just don't like them. Every bit as satisfying as my usual recipe for chicken soup, but lighter without sacrificing taste.