A bowl of soup is the winter equivalent of a summer salad — an easy, all-in-one way to get your veggies and protein. This filling dish, adapted from The Weekend Chef by Barbara Witt (Simon &Schuster), calls for flavorful leeks and potassium-rich mushrooms. Whip some up and freeze leftovers for future quickie dinners.

Ingredients

　　2 boneless, skinless chicken breasts (about 5 oz each), cut into bite-sized pieces

　　1 large leek, white part only, trimmed and chopped

　　2 cloves garlic, peeled and minced

　　3 sage leaves

　　Pinch of nutmeg

　　1 1/2 lb mixed fresh mushrooms, coarsely chopped

　　2 qt low-sodium chicken broth

　　2 to 3 tbsp dry sherry

　　1 tbsp cornstarch mixed with 2 tbsp water

　　Chopped parsley

　　In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.

Nutrition Per Serving

　　13.5g fat (2g saturated fat)

　　13.5g carbohydrates

　　29g protein

　　1.5g fiber

　　#### Nutritional analysis provided by Self

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1389491/2?mbid=HDEPI) ›