Creamed Chicken and Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1/2 cup whipping cream
- 3 cups diced cooked chicken
- 2 tablespoons (1/4 stick) butter
- 2 large garlic cloves, chopped
- Carbohydrate 26 g(9%)
- Cholesterol 89 mg(30%)
- Fat 18 g(28%)
- Fiber 2 g(10%)
- Protein 23 g(46%)
- Saturated Fat 9 g(43%)
- Sodium 466 mg(19%)
- Calories 359
Preparation Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes. Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.
Preparation Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes. Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.
