From The South Beach Diet Quick and Easy Cookbook: "Brussels sprouts add a rich background flavor and a hearty dose of vitamin A, fiber, folate, and other B vitamins to this basic soup. If you're unfamiliar with them or have never been a fan, give them a try in this recipe -- you'll be amazed at how buttery and sweet they taste. Alternatively, omit the Brussels sprouts and substitute an extra 2 cups of mushrooms."
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.
Nutrition per serving: 210 calories, 3 g. fat, 1 g. saturated fat, 34 g. protein, 13 g. carbohydrate, 3 g. dietary fiber, 240 mg. sodium
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|Serving Size: 1 Serving (655g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 65.8mg||20 %|
|Sodium 17234.2mg||594 %|
|Potassium 1267.4mg||33 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 13.8g|
|Protein 40.3g||58 %|
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Calories per serving: 243
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