Chicken Stew

Chicken Stew

Save leftovers for lunch the next day!

CAL/SERV :

206

PREP TIME :

20 MINS

YIELDS :

8 SERVINGS

COOK TIME:

45 MINS

INGREDIENTS
  • Chicken pieces (breasts or legs)
  • 1 C water
  • 2 small garlic cloves, minced
  • 1 small onion, chopped
  • 1½ tsp salt
  • ½ tsp ground black pepper
  • 3 medium tomatoes, chopped
  • 1 tsp chopped parsley
  • ¼ C finely chopped celery
  • .2 medium potatoes, peeled and chopped
  • 2 small carrots, chopped
  • 2 bay lC

INSTRUCTIONS
  1. Remove the skin and any extra fat from the chicken. In a large skillet, combine the chicken, water, garlic, onion, salt, black pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.
  2. Add celery, potatoes, carrots, and bay leaves, and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.

Nutrition (per serving):

Calories 206, Total fat 6 g, Saturated fat 2 g, Cholesterol 75 mg, Sodium 489 mg, Calcium 32 mg, Iron 2 mg

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute