Down-Home Chicken Stew

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 10%
  • Fat: 2.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 21.5g
  • Carbohydrate: 25.3g
  • Fiber: 3.8g
  • Cholesterol: 40mg
  • Iron: 2.9mg
  • Sodium: 618mg
  • Calcium: 155mg


  • 2 cups diced peeled baking potato, divided
  • 1 cup diced peeled turnips (about 6 ounces)
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth, divided
  • 3 tablespoons 2% reduced-fat milk
  • 1 teaspoon butter or stick margarine
  • 2 cups thinly sliced leek (about 2 large)
  • 1 teaspoon dried thyme
  • 4 garlic cloves, minced
  • 1 cup sliced carrot
  • 4 cups torn turnip greens
  • 3/4 pound skinned, boned chicken breast, cut into 1/2-inch pieces
  • 1 teaspoon white vinegar
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan, and bring to a boil. Reduce heat; simmer 8 minutes or until tender. Combine potato mixture and milk in a blender or food processor; process until smooth.
  2. Heat the butter in a large, heavy saucepan over medium-low heat. Add leek, thyme, and garlic; sauté 12 minutes or until leek is tender. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes. Stir in the greens and chicken. Cover and simmer 12 minutes or until chicken is done. Stir in the potato purée, vinegar, pepper sauce, salt, and pepper; simmer, uncovered, 6 minutes.
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