Chicken Soup with Leeks and Corn

When April showers are in the forecast, this comforting soup will warm the whole family.

Prep Time:
18 minutes

Cook Time:
30 Minutes

Calories:
220

Servings:
4

Recipe adapted by: Jen Sperazza

Ingredients
1 tablespoon olive oil1 medium onion, chopped (1 cup)1 garlic clove, chopped8 ounces skinless boneless chicken breasts, diced1 large or 2 small leeks, washed well, chopped and separated into whites and greens2 medium unpeeled potatoes, chopped (about 11/2 cups)6 cups chicken stock3 sprigs fresh thyme or 1/2 teaspoon dried2 bay leaves1 cup yellow corn kernelsSalt and pepper to taste

Directions
1. Heat olive oil in a 3-quart or larger saucepan over medium heat. Add onion, garlic, chicken and white leeks, and cook gently over medium-low heat about 8 minutes. Add potatoes, stock, thyme and bay leaves. Bring to a simmer and cook 10 minutes. 2. Add corn and cook 5 minutes longer, then add green leeks and cook another 5 minutes. Remove thyme sprigs and bay leaves, season with salt and pepper and serve immediately.