1 medium leek, light green and white parts only, outer layer removed
4 C. lower-sodium chicken broth
1 C. water
1/2 tsp. dried thyme
6 oz. white mushrooms, sliced
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
8 oz. brussels sprouts, halved
Salt and freshly ground black pepper

Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water, and rinse thoroughly to remove any dirt. Slice into 1/4-inch pieces. Bring broth, water, and thyme to a low boil in a large saucepan. Add leek and mushrooms; reduce heat and simmer until leek is softened, about 5 minutes. Add chicken and brussels sprouts. Simmer until chicken is cooked through, about 6 minutes. Season with salt and pepper to taste and serve hot.

Yield: 4 servings
Calories: 210
Fat: 3g
Fiber: 3g