Down-Home Chicken Stew

• 2 cups diced peeled baking potato, divided
• 1 cup diced peeled turnips (about 6 ounces)
• 2 (16-ounce) cans fat-free, less-sodium chicken broth, divided
• 3 tablespoons 2% reduced-fat milk
• 1 teaspoon butter or stick margarine
• 2 cups thinly sliced leek (about 2 large)
• 1 teaspoon dried thyme
• 4 garlic cloves, minced
• 1 cup sliced carrot
• 4 cups torn turnip greens
• 3/4 pound skinned, boned chicken breast, cut into 1/2-inch pieces
• 1 teaspoon white vinegar
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan, and bring to a boil. Reduce heat; simmer 8 minutes or until tender. Combine potato mixture and milk in a blender or food processor; process until smooth.
2. Heat the butter in a large, heavy saucepan over medium-low heat. Add leek, thyme, and garlic; saute 12 minutes or until leek is tender. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes. Stir in the greens and chicken. Cover and simmer 12 minutes or until chicken is done. Stir in the potato puree, vinegar, pepper sauce, salt, and pepper; simmer, uncovered, 6 minutes.

baking potato, chicken broth, milk, butter, thyme, garlic, carrot, greens, chicken, white vinegar, hot pepper, salt, black pepper

Taken from www.myrecipes.com/recipe/down-home-chicken-stew (may not work)