Serve this homey, full-flavored dish with a crusty loaf of
bread and a fresh green salad.
1 14 1/2 ounce can reduced-sodium chicken broth
1 tablespoon horseradish mustard
1/4 teaspoon pepper
2 sprigs fresh thyme or 1/2 teaspoon dried thyme, crushed
4 boneless, skinless chicken thighs, cut into bite-size pieces (12 ounces total)
8 ounces fresh mushrooms, halved (3 cups)
1 cup sliced carrots
1 cup sliced leeks
1 cup water
2 tablespoons cornstarch
In a large saucepan or Dutch oven combine chicken broth, mustard, thyme, and
pepper. Stir in chicken, mushrooms, carrots, and leeks. Bring to boiling.
Reduce heat; cover and simmer 15 minutes. Remove thyme sprigs,
if using. Combine water and cornstarch. Stir in chicken mixture. Cook and
stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve in bowls.
POINTS: 4 (3)
PER SERVING: 154 Calories/5 g Total Fat/1 g Saturated Fat
285 mg Sodium/13 Total Carbohydrate/3 g Dietary Fiber/15 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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