I love homemade soups, and this one is extra tasty - chockfull of vegetables and chicken with a creamy base. Originally from Cooking Light magazine, I modified it by adding more vegetables and leaving out some of the calories. If you’d like a cheesy soup, the original recipe calls for 2 cups shredded cheese (stir in during Step #6).

1. Heat 2 Tbsp olive oil in a large, sturdy pot over medium-high heat. Sauté for 5 minutes:

5-6 mushrooms, sliced

1 leek, thinly sliced

2 garlic cloves, minced

2. Reduce heat to medium; stir in first the buttery spread until melted and then the flour:

3 Tbsp Earth Balance Buttery Spread

¼ cup whole wheat pastry flour

3. Stirring constantly with a whisk, gradually pour in:

4 cups fat-free chicken broth

4. Bring soup mixture to a boil, then reduce heat and cook for 10 minutes until slightly thickened, stirring constantly.

5. Stir in and cook 10 minutes:

4 oz uncooked whole wheat linguine, broken into 2” pieces

1 large carrot, sliced in 1½” julienne pieces

2 stalks celery, thinly sliced

6. Stir in and cook just until broccoli is tender and chicken is heated through, approximately 5 minutes:

2 cups broccoli, chopped

2 cups cubed cooked chicken breast

1 (12-oz) can evaporated milk

½ tsp sea salt

NOTE: This soup gets thicker after it has been refrigerated.