Cheesy Chicken Chowderchicken, low-cal, low-fat, soups 1 vegetable cooking spray 1 lb skinned, boned chicken breas 1 cup sliced green onions 1 cup chopped onion 1 large clove garlic 1 lb peeled, chopped turnips, 2 . 1 cup peeled chopped red totato 1/2 cup long-grain rice 3 can chicken broth, 10.5 oz each 1 cup %2 milk 3/4 cup extra-sharp cheddar, grated 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoon sherry Coat a large Dutch oven with vegegtable cooking spray: place over medium-high heat until hot. Add the chicken and next 3 ingredients: saute for 8 minutes or till onion is tender and the chicken loses its pink color. Remove from pan and set aside. Add the next 4 ingredients to the pan: bring to a boil. Cover, reduce heat, and cook for 20 minutes or till the vegetables are tender. Place 3 cups of the turnip mixture in a blender container: cover and process until smooth. Return to the pan: stir well. Add the chicken mixture, milk, and next 3 ingredients: stir well. Cook over medium heat for 5 minutes, stirring until the cheese melts. Stir in the sherry. Serve right away. |
