Chicken and Mushroom Soup

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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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 brussels sprouts a try in this recipe — you’ll be amazed at how buttery and sweet they taste.


  • 1 medium leek(s)
    light green and white parts only, outer layer removed
  • 4 cup(s) broth, chicken, less sodium
  • 1/2 teaspoon thyme, dried
  • 6 ounce(s) mushroom, white
  • 1 pounds chicken, breast, boneless, skinless
    cut into 1/2-inch pieces
  • 8 ounce(s) Brussels sprouts
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste


  • 1

    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.

  • 2

    Bring broth, 1 cup 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.

  • Each serving is 1 3/4 cups.
Nutritional Information Amount Per Serving
  • Calories210
  • Total Fat3g
  • Saturated Fat1g
  • Sodium240mg
  • Carbohydrates13g
  • Dietary Fiber3g
  • Protein34g
  • Cholesterol-
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