Creamy chicken and leek hotpot

Serves 4

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 large leeks (about 200g), washed and sliced into 1cm slices
• 3 large carrots (about 300g ), peeled and cubed
• 2-3 stalks celery (about 100g), washed and sliced
• 300g chicken breasts, cubed
• 400g potatoes, washed and cubed
• 100g frozen green beans, chopped
• 500ml water
• 200g low-fat soft cheese

METHOD

1. Heat the oil in a large pan. Add the leeks, carrots, celery and chicken and fry for 2 to 3 minutes.
2. Add the potatoes, green beans and water, bring to the boil and simmer for about 20 minutes until the vegetables and chicken are cooked.
3. Turn off the heat, stir in the soft cheese until evenly distributed and serve immediately.