1 tbsp. butter
1 onion, cut into inch cubes
4 leeks (about 1 lb.), cut into 1/4 inch cubes
3 carrots, cut into 1/4 inch cubes
Parsnip, cut into 1/4 inch cubes
2 potatoes (about 1 lb.), cut into 1/4 inch cubes
1/2 tsp. salt
Ground pepper to taste
4 c. chicken broth
4 c. water
2 whole skinless, boneless chicken breasts (about 1 lb.) cut as the others
2 tbsp. chopped parsley

Melt butter in a deep saucepan; add onion, leeks, carrots, parsnip, potatoes and cook, stirring until wilted, about 5 minutes. Add salt, pepper to taste, broth and water. Bring to a boil and simmer 30 minutes. Stir in chicken and cook 10 minutes more. Ladle into individual bowls and sprinkle with parsley. Makes 8 servings, 200 calories each.