Eat– for Good Health

This  low-calorie recipe, CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE, is making the rounds in various health magazines because it is easy.  Prep time is five minutes using a can of condensed “light” cream of chicken soup.  Isn’t it pretty with snipped dill?  Dried dill is okay, too.

Chicken & Vegetables with Creamy Mustard-Herb SaucePhoto is courtesy of Dasha Wright

Ingredients– for 4 servings at 350 calories per serving

1 can (10.5 oz) condensed light cream of chicken soup with herbs

2 leeks (rinsed, white and light green parts only or use 1 1/2 cups scallions, sliced

4 whole chicken thighs, skin removed

4 medium new potatoes cut into chunks

8 oz baby carrots

1 T. Dijon mustard

2 T. dill

Stir soup and leeks in a slow cooker until blended.  Add chicken, leeks, potatoes, and carrots.  Cover and cook for 7 to 9 hours.  Remove chicken and vegetables with a slotted spoon onto a serving dish.  Add mustard and dill to broth.  Whisk until smooth.  Pour over chicken and vegetables.  If you want to increase the quantity, microwave a package of steamer frozen vegetables and mix in.

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