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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.

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