Combine first 6 ingredients in Dutch oven; bring to a boil. Add
cover, reduce heat, and simmer 15 minutes. Remove chicken from
cooking liquid, reserving 1 1/4 cups; discard solids. Shred chicken;
Heat oil in Dutch oven. Add leeks; sauté 5 minutes. Sprinkle leeks
with flour; stir well until flour is well incorporated. Add reserved broth. Cook 3 minutes or until
thickened and bubbly, stirring
constantly. Add chicken, pasta, and next 3 ingredients; simmer
5 minutes. Serve
with freshly grated or shredded Parmesan cheese.
I stir in a little cream just before serving, but it's lower in fat and delicious without the cream.
Calories per serving: 469
Fat per serving: 19.6g
Adapted from a Cooking Light Magazine recipe