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Nutrition Facts
Serving Size 329 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 920 mg 38%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 25 g
Vitamin A 20% Iron 10%
Vitamin C 40% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken, Leek & Pepper Stew
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 cup(s) leeks, white stems, washed and thinly sliced
4 Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, minced
3 cup(s) napa cabbage, thinly chopped
12 Oz mild banana pepper rings, liquid drained
2 Lb chicken breasts, chopped or diced small
12 Oz organic cream of chicken condensed soup
1 Qt chicken stock
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Instructions

1
Place leeks, garlic, cabbage, peppers into cooking vessel first.
2
Season chopped chicken liberally with salt and pepper, and toss to combine. Add to pot, then add condensed soup and stock.
3
Set cooking vessel to soup or stew setting and set timer to 15 minutes. When finished, follow instructions to properly allow pressure to vent. Season to taste as needed.
4
Chef's Note: I like to serve this soup over thicker egg noodles and garnish with fresh parsley and lemon juice.

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