Spring Forward.. and Thinking Green! Cream of Leek and Potato Soup with Shredded Chicken Healthy Recipes from Too Much Girls

Cream of Leek and Potato Soup with Shredded Chicken

Ingredients:

Non-stick cooking spray
2 cups leek, clean thoroughly, from mostly the white part, slice thin
8oz white potato, dice in 3/4" cubes
1 medium onion, chopped fine
1/4 teaspoon dried rosemary
1 can lo-sodium chicken broth
1 1/4 cup non-fat skim milk
6 oz chicken breast, uncooked, skinless
1 pinch salt
1 teaspoon white pepper
2 teaspoon fresh chives

Directions:

Spray a large saucepan with cooking spray and gently sauté the leeks, potatoes and onion for 10 minutes or until softened. Add the herbs, chicken broth and chicken breast. Cover and leave to simmer for 15 minutes. Remove the chicken and wrap it in foil. Transfer the soup to a food processor and blend for about 20 seconds, or until smooth. Return to the saucepan, stir in the milk and gently heat through, until piping hot. Season to taste, with salt
and pepper. Finely shred the chicken and divide between four warm soup bowls. Ladle the soup over the chicken
and sprinkle with the chives.

Servings - Makes 4 servings
Per serving = 1/4recipe = POINTS® value 2*