Heat broth to a simmer. Melt butter in a saucepan and slowly saute leek, carrot and parsnip for about 7 minutes or until they begin to soften but do not take on color. Stir in flour and cook for 5 minutes, stirring until well blended. Turn into hot broth, stirring vigorously. Simmer gently for about 10 minutes or until soup is smooth and slightly thick.

Add apple slices and chicken, and simmer about 10 minutes or until apples and vegetables are tender but still slightly firm. Adjust seasonings with salt and pepper.

Per serving: 332 calories, 23 gm carbohydrates, 89 mg cholesterol, 375 mg sodium, 28 gm protein, 14 gm fat, 7 gm saturated fat