Have leftover chicken and vegetables and you’re tired of boring chicken noodle soup? Make this Heart-Healthy Creamy Chicken and Vegetable Stew in about 30 minutes instead. Simple winter comfort food at its finest!
If you’re tired of the same old, boring chicken noodle soup recipes, you’re going to love this simple recipe for Heart-Healthy Creamy Chicken and Vegetable Stew. This hearty stew is low in sodium and it can be ready in just about 30 minutes using leftovers you probably already have in your refrigerator. Chicken and vegetables are simmered in a lower sodium creamy broth to deliver a satisfying weeknight meal that comes together in no time at all and is sure to please even the pickiest of eaters.
- 2 cups cooked chicken, cubed or shredded (leftovers work great or you can buy a rotisserie chicken from your local grocer)
- 1 cup leftover mixed vegetables - carrots, green beans, peas, corn (or no salt added canned mixed vegetables or frozen)
- 1 can condensed reduced sodium or heart healthy cream of mushroom soup
- 1.5 cups milk
- 1 tbsp ground black pepper
- In a medium-sized sauce pan, mix milk, vegetables, chicken, condensed soup, and pepper.
- Bring to a boil, then reduce heat and simmer for about a half an hour.
- Serve hot with biscuits, crackers, or dinner rolls.
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