Chicken Leek Soup
- Number of Servings: 6
Ingredients
1 tsp Parsley, dried 1 dash Pepper, black 0.25 tsp Tarragon, ground 3 leek Leeks 5 medium (2-1/4" to 3-1/4" dia.) Potato, raw 0.50 tsp Granulated Sugar 2 tbsp Mochiko Sweet Rice Flour 4 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 3 ounces Chicken Breast (cooked), no skin, roasted 1 tbsp Olive Oil 3 medium Carrots, raw
In a 5-quart kettle or dutch oven, heat oil over medium heat. Add vegetables and stir. Reduce heat to low; cover and cook, stirring occasionally, 6-7 minutes. Stir in flour, sugar, tarragon and pepper; cook over medium heat 3-5 minutes. Stir in chicken broth and cut up chicken breasts. Heat to boiling over high heat. Reduce heat to low; cover and simmer gently until vegetables and chicken are cooked-20 minutes.
Serving Size: 4-1 c. servicngs
Serving Size: 4-1 c. servicngs
Nutritional Info Amount Per Serving
- Calories: 223.1
- Total Fat: 2.9 g
- Cholesterol: 8.8 mg
- Sodium: 446.0 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 5.9 g
- Protein: 8.8 g
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