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Home-style chicken soup

2
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
Simmering chicken thighs in chicken broth accomplishes two things: It enriches the flavor of the broth and it provides juicy chicken meat to add to the soup.

Ingredients

Olive oil

2 tsp

Uncooked leeks

2 medium, trimmed to white and light-green parts, cleaned, and thinly sliced

Carrots

1 medium, thinly sliced

Onion

1 medium, finely chopped

Uncooked skinless boneless chicken thigh

½ pound(s)

Reduced sodium chicken broth

3 cup(s)

Fresh parsley

1 Tbsp, chopped

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Instructions

  1. Heat the oil in a large nonstick saucepan over medium heat. Add the leeks, carrot, and onion; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.
  2. Transfer the chicken to a cutting board and let cool slightly. Remove the chicken from the bones and chop; return the chicken to the soup. Add the parsley, salt, and pepper. Simmer until the chicken is heated through, 2–3 minutes.
  3. Serving size: about 1 cup

Notes

Leeks need a good cleaning since dirt can often get lodged in their layers. Rinse them under running water, then slice them crosswise, discarding the dark-green leaves. Place the pieces in a bowl of cold water, and agitate them to release any dirt that may still be attached.

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