ZERO WEIGHT WATCHERS FREESTYLE SMARTPOINT SOUP!

Chicken and mushroom soup. . . oh yeah, and did I mention leeks and brussel sprouts? 🙂 You have got to try this soup! If you have not attempted to eat a leek (which is actually quite good!) or a brussel sprout (which you probably won’t completely hate) then you have got to give this soup a try! 🙂 Was that convincing? I actually really do like this soup!

The other day my daughter pointed out that she would like to work on eating healthier. More specifically, she wanted to work on slimming down her tummy. She’s young, but you are never too young (or old, for that matter) to learn to eat healthier. Her suggestion to look into how to be healthier as it relates to our midsection led me to doing some online research. I asked my good friend Google what he thought and I shared some of what I learned in my post yesterday entitled, “40 Foods that will slim your waistline” here.

On the list of things to eat were foods like “leeks” and “brussel sprouts” and I knew as I made the list I would have to share some recipes this week that included those foods, to be fair. I mean, one does not just pick up a leek and chomp away at it, and have you ever met someone who picked up a brussel sprout and ate it raw? Chances are good you have not. So, how about a recipe that uses both leeks and brussel sprouts?! OH yeah baby! This soup uses both! Your tummy is going to LOVE you for this one!!

Here is what you need:

1 medium leek, light green and white parts only, outer layer removed
2 (14.5 oz.) lower-sodium chicken broth
1 cup water
1/2 tsp. dried thyme
8 oz. white mushrooms, sliced
1 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces
8 oz. brussel sprouts, halved
Salt and pepper to taste.

Here is what you do:

Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water, and rinse thoroughly to remove any dirt.

Slice leek into thinner slices, similar to how you did the first cut lengthwise, again, keeping root intact. Pieces will be about 1/4 inch thick.

Cut them into 2-3 inch pieces.

(leeks are amazing, by the way, and should definitely be used in more recipes)

Bring broth, water, and thyme to a low boil in a large saucepan.

As the broth is heating up, slice mushrooms and brussel sprouts.

I trimmed off the bottoms of our brussel sprouts because they were beginning to brown, and then cut each one in half, but I felt like they were a little large, so could cut them smaller if you like.

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 8 minutes.

Season with salt and pepper to taste and serve hot.

Makes 4 (1-3/4 cup) servings
1 serving is 0 WW FreeStyle Smart Points.

Looking for another zero point soup? You will love our Mexican Chicken Soup!