Quick Country Chicken Stew

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 1/8 lb (510 g) boneless, skinless chicken breasts, cut into bite size chunks
  • 2 cups (500 mL) sliced mushrooms
  • 1 cup (250 mL) baby carrots
  • 1 large  Yukon gold potato, cut into 1” (2.5 cm) pieces
  • 1 medium  onion
  • 2 stalks  celery, sliced
  • 2 cloves garlic, minced
  • 1/4 cup (60 mL) all-purpose flour
  • 2 cups (500 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1/2 tsp (3 mL) dried rosemary leaves
  • 1 bay leaf

Directions

  1. In a large pot, heat 1 tbsp (15 mL) butter over medium-high heat. Cook chicken, stirring often, for 3-5 minutes or until no pink remains. Remove chicken from pot and set aside.
  2. Add remaining butter to the pot; sauté mushrooms, carrots, potato, onion, and celery for 3-5 minutes or until starting to soften.Stir through garlic and flour.Cook 1 minute longer, stirring constantly.
  3. Stir in remaining ingredients, scraping the bottom to remove any flavourful bits.Return chicken to the pot.Bring to simmer.Reduce heat, cover and simmer for 20-25 minutes or until potatoes are tender. Discard the bay leaf and serve.

Recipe tips

Serve with crusty bread and a fresh side salad!

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 240
Fat 6 g
Sodium 540 mg
Carbohydrate 24 g
Dietary Fibre 3 g
Protein 23 g
Calcium 4 %DV
  • Two servings of vegetables
  • Source of fibre

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