Chicken Stew
This classic stew can be made on the stove top and cooked in less than an hour. The vegetables and chicken make it a filling meal by itself.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
211
Calories
30g
Protein
14g
Carbs
3g
Fat
2g
Fiber
3g
Sugar
511mg
Sodium
Saturated Fat 1 g · Cholesterol 90 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
boneless chicken breasts
8
water
1 cup
garlic cloves, minced
2
onion, chopped
1 medium
salt
1 1/2 teaspoons
black pepper
1/2 teaspoon
tomatoes, chopped
3 medium
parsley, chopped
1/3 tablespoon · 1 teaspoon
celery, finely chopped
1/4 cup
potatoes, peeled and chopped
2 medium
carrots, chopped
2 medium
bay leaves
2
Instructions
- 1
Wash hands with soap and water.
- 2
Remove the skin from the chicken and any extra fat. In a large skillet combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.
- 3
Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken is cooked and vegetables are tender. Remove bay leaves before serving.
Source: USDA MyPlate Kitchen · A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion
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