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This healthy leek, chicken and potato soup recipe is ideal for welcoming autumn. A hearty, rich soup with seasonal favorites such as butternut squash and aromatic cinnamon spices, you’ll be perfectly content eating-in once you discover the rich flavors and healthy vitamins included in this dish.
Heat oil in large saucepan or Dutch oven. Add garlic, ginger, spices and leeks. Cook a few minutes until tender. Add potatoes, tomato sauce and chicken broth. Cook 10 minutes. Add squash and peppers; cook 15 minutes or until vegetables are tender. Lightly brush chicken breasts with oil. Grill approximately 10 minutes on each side, or until juices run clear. Cut each chicken breast into large pieces and add to sauce. Reheat just before serving. Sprinkle with cilantro.
Serving size: 1/8 recipe. 250 calories, 45 calories from fat, 5 grams fat, 35 milligrams cholesterol, 75 milligrams sodium, 36 grams carbohydrate, 19 grams protein, 240% vitamin A, 200% vitamin C, 10% calcium, 15% iron.
Fruit: 0; vegetables: 3; meat: 2; milk: 0; fat: 1; carbs: 1; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Center for Disease Control and Prevention website.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.