• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Creamy Chicken, Leek, and Mushroom Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • Vegetable cooking spray
  • 3 c Chopped leek
  • 2 1/4 lb Chicken thighs, skinned,
  • -boned, cut into bite-size
  • -pieces
  • 3 Cloves garlic, minced
  • 4 c Quartered fresh mushrooms,
  • -(12 ounces)
  • 3 c No-salt low-fat chicken
  • -broth
  • 1/3 c Chablis or other dry white
  • -wine
  • 1/2 c All-purpose flour
  • 2 1/2 c 2% low-fat milk
  • 2 tb Medium dry sherry
  • 1/2 ts Salt
  • 1/4 ts Pepper


Coat a large Dutch oven with cooking spray; place over medium-high heat
until hot. Add leek, chicken, and garlic, and saute 10 minutes. Add
mushrooms, and saute 5 minutes. Add broth and wine; bring to a boil. Reduce
heat, and simmer, uncovered, 10 minutes.

Place flour in a small bowl. Gradually add milk, stirring with a wire whisk
until well blended; add to soup. Cook over medium heat 10 minutes or until
thickened, stirring constantly. Stir in sherry, salt, and pepper. Yield: 9
cups (serving size: 1-1/2 cups).

Per serving: 302 Calories; 16g Fat (50% calories from fat); 23g Protein;
13g Carbohydrate; 81mg Cholesterol; 747mg Sodium

NOTES : Substitute 1-1/4 pounds skinned, boned chicken thighs, if desired.

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