1 quart chicken stock or broth
3 tablespoons unsalted butter
1 leek, white portion only — cleaned
and thinly sliced 1 small carrot, peeled — and finely diced
2-inch piece of parsnip, peeled
and finely diced 3 tablespoons flour
2 medium Granny Smith or other tart apples — peeled
quartered and cut in 1/2″ vertical slices 1 1/2 cups cooked chicken breast — diced
Salt and white pepper — to taste
Heat broth to a simmer. Melt butter in a saucepan and slowly saute leek, carrot and parsnip for about 7 minutes or until they begin to soften but do not take on color. Stir in flour and cook for 5 minutes, stirring until well blended. Turn into hot broth, stirring vigorously. Simmer gently for about 10 minutes or until soup is smooth and slightly thick.
Add apple slices and chicken, and simmer about 10 minutes or until apples and vegetables are tender but still slightly firm. Adjust seasonings with salt and pepper.
Per serving: 332 calories, 23 gm carbohydrates, 89 mg cholesterol, 375 mg sodium, 28 gm protein, 14 gm fat, 7 gm saturated fat