Creamy Leek Chicken Stew
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WHAT YOU'LL NEED
- 2 Tbsp. (30 mL) margarine
- 1 lb. (450 g) boneless, skinless chicken breasts, cut into large chunks
- 1/2 lb. (225 g) red potatoes, diced
- 1 cup (250 mL) carrots, sliced
- 1 package Knorr® Cream of Leek Dry Soup Mix
- 2 cups (500 mL) water
- 1 cup (250 mL) 2% milk
NUTRITIONAL INFORMATION
Amount per serving
Calories230
Total Fat7g
Saturated Fat1.5g
Trans Fat0g
Cholesterol45mg
Sodium590mg
Total Carbs20g
Dietary Fiber2g
Sugars6g
Protein21g
Calcium8%
Iron6%
Vitamin C10%
Vitamin A130%
Let's Get Cooking
- 1 Melt margarine in large nonstick skillet over medium-high heat and cook chicken, potatoes and carrots, stirring frequently, about 5 minutes or until vegetables start to soften. Add Knorr® Cream of Leek Dry Soup Mix, water and milk and stir until blended. Bring to a boil over medium-high heat.
- 2 Reduce heat and simmer, covered, 5 minutes or until chicken is thoroughly cooked and vegetables are tender.