Down-Home Chicken Stew

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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

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