Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 pound skinless boneless chicken thighs, cut into bite-size pieces
4 cups reduced sodium chicken broth
⅔ cup sliced leeks (2 medium)
½ cup peeled, chopped celeriac
½ cup peeled, cubed rutabaga
½ cup ¼-inch thick sliced carrots (1 medium)
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup light sour cream
1 tablespoon all-purpose flour
3 ounces dry medium egg noodles
2 tablespoons lemon juice
1 tablespoon snipped fresh dill weed
Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown. Drain off any fat. Transfer chicken to a 3½- or 4-quart slow cooker. Add broth, leeks, celeriac, rutabaga, carrots, salt and pepper to cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 to 3 hours.
In a small bowl, combine the sour cream and flour. If using low heat setting, turn to high heat setting. Stir sour cream mixture into the chicken mixture in the cooker. Gently stir in the egg noodles. Cover and cook for 20 minutes more.
Just before serving stir in the lemon juice and dill weed.