Chicken-Leek Soup

From: Fresh from the Farm Stand

Ingredients:

• 2 Teaspoons Olive Oil
• 2 Leeks, White and Light Green Parts, Thinly Sliced
• 1 Onion, Chopped
• 1 Carrot, Peeled and Thinly Sliced
  

• 2 Skinless Chicken Thighs
• 3 Cups Reduced-Sodium Chicken Broth
• 1 Tablespoon Fresh Parsley, Chopped
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
  

Directions:

• Heat oil in a large non-stick saucepan over medium heat. Cook leeks, onion and carrot until softened, stirring occasionally, about 10 minutes.
• Add chicken and broth; bring to a boil. Reduce heat and simmer, covered, until chicken is cooked through, about 20 minutes.
• Transfer chicken to a cutting board; cool slightly. Discard bones; dice chicken and return to soup.
  
• Stir in seasonings. Heat through, 2-3 minutes.