Chunky Creamy Chicken Stew
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Butter Flavored Cooking Spray
  • 1 Tablespoon of Land O'Lakes Whipped Butter
  • 4 Large Carrots, Peeled and Cut into Strips
  • 1 12 oz Bag of Frozen Cut Green Beans
  • Salt/Pepper to Taste
  • 3 Garlic Cloves, Minced
  • 1 Tablespoon of White Flour
  • 1.5 Pounds of Boneless Skinless Chicken Breasts, Cut into Chunks
  • 1 Teaspoon of Dried Thyme
  • 1 Pound of Baby Potatoes, Quartered
  • 4 Cups of Fat Free Chicken Broth
  • ½ Cup of Fat Free Half & Half
  1. Spray a large pot with butter flavored cooking spray and place over medium high heat. When pan is hot, add in whipped butter. When butter is melted, reduce heat to medium and add in carrots and green beans. Season with salt/pepper. Cook stirring often until vegetables are tender. You may add in a ¼ cup of water if vegetables are sticking. When vegetables are tender, add in garlic and cook for about 1 more minute.
  2. Add flour and stir until vegetables are coated, then add in chicken chunks, thyme, potatoes and broth. Season again with salt/pepper to taste. Bring mixture to a simmer and cook until chicken chunks are no longer pink and potatoes are tender when you stick a fork into them - about 20 minutes.
  3. Add in ½ cup of fat free half and half. Stir and heat through.
  4. This makes 4 hearty servings. Per bowl, it is 4 Freestyle Points. You can add up to ¼ cup of Kraft Fat Free Shredded Cheese for no additonal points per bowl. Enjoy!
Recipe by Dee Dee Does at