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This savory recipe is a perfect meal to prepare ahead of a time so you can easily enjoy it throughout the week. The brussel sprouts add a rich background flavor. If you’re unfamiliar with them or have never been a fan, give them a try in this recipe – you’ll be amazed at how sweet they taste. Alternatively, omit the brussel sprouts and substitute an extra 2 cups of mushrooms.

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Soup with Chicken, Brussels Sprouts & Mushroom
  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. Heat a large saucepan over medium-high heat and spray with a bit of cooking oil. Add leek and mushroom and saute for about 5 minutes, stirring frequently.
  3. Add water and thyme and bring to a boil. 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.
  4. Season with salt and pepper to taste. Serve hot.
Recipe Notes

Nutritional Info

  • Calories: 162.4
  • Protein: 27.4
  • Carbohydrates: 8
  • Dietary Fiber: 2
  • Net Carbohydrates: 6
  • Total Fat: 2.7

Greenlite Units

  • 4P, 1C, 0.5 Condiments

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