2 skinned and boned chicken breast halves (about 1 1/2 pounds)
5 cups low-sodium fat-free chicken broth
1 tablespoon butter or margarine
2 medium-size red potatoes, cut into wedges
1 celery rib, chopped
1/4 large white onion, coarsely chopped
1/2 carrot, peeled and chopped
1/2 cup fresh or frozen green peas
1/2 cup fresh or frozen corn kernels
1 tablespoon chopped fresh parsley
2 cups nonfat buttermilk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 to 1 teaspoon dried crushed red pepper
1 teaspoon Worcestershire sauce
How to Make It
Bring chicken and broth to a boil in a large saucepan, and cook 5 to 7 minutes or until done. Drain, reserving 4 cups broth. Let chicken cool, and chop.
Melt butter in a Dutch oven; add potato wedges and next 3 ingredients, and saute 3 to 4 minutes or until onion is tender. Add reserved broth, and simmer 30 minutes or until potato is tender. Add chicken, peas, corn, and parsley.
Stir together buttermilk and flour until smooth; add to potato mixture, and cook, stirring constantly, 5 minutes. Stir in salt, red pepper, and Worcestershire sauce. Prep: 30 min., Cook: 46 min.