Creamy But Lean Chicken and Leeks

40 minutes Prep: 10 minutes Cook: 30 minutes

221 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1	tablespoon	butter
4	each	leeks	large sized, white parts only, chopped
4	each	celery stalks	chopped
6	cups	chicken broth
1/3	cup	long grain rice	OR 1/2 cup medium or short grain rice
1/2	teaspoon	thyme	dried
1/2	teaspoon	bay leaf
1	x	parsley sprigs	a few, wrapped in cheesecloth
1	each	lemon	the juice of
1	x	salt and white pepper	freshly ground
2	whole	chicken breast halves, boneless and skinless	cut into 1/2 inch cubes
1/3	cup	parsley leaves	minced fresh
1	x	bouquet garni

Directions

Heat the butter in a saucepan.

Add the leeks and celery and toss together for a few seconds.

Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender.

Add the remaining broth and rice and bouquet garni.

Cover and simmer, over very low heat for 25 minutes or until rice is very tender.

Remove the bouquet garni and puree the soup through a food mill or food processor.

Return it to the saucepan, add the lemon juice and season to taste with salt and pepper.

If soup is thin, simmer it down until thick enough; if too thick, add some water.

Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through.

Adjust the seasoning. Portion out and garnish with parsley.

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Nutrition Facts

Serving Size 436g

Amount per Serving

Calories 221 30% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 571mg	24%
Total Carbohydrate 28.0g	9%
Dietary Fiber 1.0g	4%
Sugars 7.0g
Protein 11.0g	21%

Vitamin A	14%		Vitamin C	23%
Calcium	4%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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