Chicken and Mushroom Soup

South Beach Quick and Easy Cookbook

1 medium leek
4 c. low-sodium chicken broth
1 c. water
1/2 tsp. dried thyme
6 ounces of white mushrooms, sliced
1 lb. - boneless, skinless chicken breasts - cut into 1/2-in. pieces
8 oz. brussel sprouts (can be substituted for 2 c. additional mushrooms !!! )
Salt and Pepper

Trim leek, keeping root intact. Slice in half lengthwise ... rinse thoroughly, slice into 1/4 in. 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 brussel sprouts if you're doing that). Simmer until chicken is cooked through, about 6 minutes. Season with salt and pepper to taste and serve hot.

Prep time: 10 min
Cook Time: 20 min