Chicken and Vegetable Stew

25 4 servings, 1-1/4 cups (312 mL) each
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4 servings, 1-1/4 cups (312 mL) each

What is more enjoyable on a cold day than a warm bowl of chicken stew? The chicken in this stew recipe is unbelievably moist and succulent, while chicken broth and cream cheese combine to create a flavourful and creamy sauce. Six ingredients are all you need in this delicious Chicken and Vegetable Stew recipe!

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What You Need

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Make It

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  • Heat oil in large pot on medium heat. Add chicken and carrots; cook 5 min., stirring frequently.
  • Add broth and cream cheese. Bring to a boil; reduce to a simmer, cover and cook for 10 min. or until chicken is done, adding leeks in last 5 min.

Serving Suggestion

Serve with hot cooked long-grain brown rice.


Substitute boneless skinless turkey breasts for the chicken.

Special Extra

Garnish with 2 Tbsp. chopped green onion.


  • 4 servings, 1-1/4 cups (312 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (312 mL) each
Calories 300
% Daily Value
Total fat 13g
Saturated fat 6g
Cholesterol 90mg
Sodium 360mg
Carbohydrate 14g
Dietary fibre 2g
Sugars 6g
Protein 29g
Vitamin A 110 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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