Cook the chicken, mushrooms, lemon juice, garlic and ginger in a medium saucepan over medium heat about 5 minutes.

You may recognize this next step (the leek) from our Creamy Chicken and Stuffing Casserole. (I hope we can all agree that leeks are cool at this point, and totally worth including in this healthy soup).

Meanwhile, cut the top of the leek off (the darkest green part). You will not be using the top half so that part can be discarded.

Slice into the bottom portion of the leek going lengthwise starting about 1-2 inches from the bottom of the leek.

Rotate the leek and slice it the lengthwise again. Do this a couple of more times until you have very thin sliced strips (still connected to the stem at the bottom at this point).

Now chop the leek into small pieces starting from the top.

Rinse the small pieces of the leek.

Add broth, soy sauce, scallions and leek and cook for 7-8 more minutes.