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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
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 |
Directions:
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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