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Creamy Leek Chicken Stew

Creamy Leek Chicken Stew

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  • serves

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WHAT YOU'LL NEED

  • 2 Tbsp. (30 mL) Becel® Buttery Taste 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 Fat7 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol45 mg
Sodium590 mg
Total Carbs20 g
Dietary Fiber2 g
Sugars6 g
Protein21 g
Calcium8 %
Iron6 %
Vitamin C10 %
Vitamin A130 %

Let's Get Cooking

  • 1 Melt Becel® Buttery Taste 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.