Chicken with Leek and Mushroom Soup

One-pot meals are essential sometimes.  On Sunday night, I came home really late from a trip.  I wasn't able to make it to the store until late Monday night and when I came home - there was nothing to eat.  So, I decided to throw something together.

Over the years I've learned that if you're at the store and you don't know what to cook for dinner - buy a protein, vegetables, broth, and maybe a can of crushed tomatoes.  No matter what, you will be able to create something when you get home.

This is a great freezer recipe, as I now have 8 dinners and/or lunches waiting for me.  Add whatever seasonings you like best.  I was tired and hungry when making this dish - so it might need some additional "flare".

I added a small slice of bread, which REALLY expanded, and a sprinkling of parmesan :)

Yields 8 servings at roughly 1-¼ cups each.

Nutrition Information:  125 calories, 7g carbs, 1g fat, 12g protein, 22mg Cholesterol, 367mg Sodium, 1g sugar, 2g fiber

Ingredients:

• 16 ounces Boneless, Skinless Chicken Breast (1 pound)
• 1 cup chopped carrots
• 2 cups chopped celery
• 2 ½ cups sliced leeks
• 8 ounces sliced Monterey Mushrooms
• 4 cups Chicken Broth
• 3 cups water
• 2 bay leaves
• 1 tablespoon thyme
• 1 teaspoon dill
• 4 cloves garlic, minced
• Garlic salt, S&P, and red pepper flakes to taste

Directions:

1. Chop all vegetables and throw in pot.
2. Lightly sauté vegetables while slicing chicken into bite size pieces (about 1 inch cubes).
3. Throw chicken and garlic in pot and lightly sauté – for 1 minute.
4. Add chicken stock, water, and bay leaves.
5. Bring to a boil and let boil for 4 minutes.
6. Turn stove off and add seasonings.
7. Enjoy a warm soup with your favorite bread or cheese.