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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 206.7
  • Total Fat: 5.4 g
  • Cholesterol: 19.1 mg
  • Sodium: 547.6 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 11.3 g

View full nutritional breakdown of Chicken and Root Vegetable Stew calories by ingredient
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Chicken and Root Vegetable Stew

Submitted by: MEOWROWRIE

Introduction

Yummy stew for the winter time. Uses great vegetables and leftover grilled chicken to make a filling meal. Serve with a dollop of low-fat sour cream or plain yogurt. Yummy stew for the winter time. Uses great vegetables and leftover grilled chicken to make a filling meal. Serve with a dollop of low-fat sour cream or plain yogurt.
Number of Servings: 10

Ingredients

    2 cups (pr more) grilled chicken, cubed
    3 cups butternut squash, cubed
    4 cups sweet potato cubed
    1 tablespoon minced garlic
    1 cup red onion, diced
    3 tablespoons olive oil
    1 tablespoon ground thyme
    2 14-oz cans of low sodium, reduced fat chicken broth
    1 cup water
    1 tablespoon cornstarch
    Salt, pepper and other seasonings to taste

    The best thing about this recipe is its flexibility. You can make it with a little bit of the meat and vegetables or you can make a large pot. The only key is to increase or decrease the amount of liquid. You can also use homemade chicken broth.

Directions

In a large pot over medium heat, saute the onion, garlic, salt and pepper in the olive oil. When the onion is soft and translucent, add the thyme and stir thoroughly. Add the chicken broth and water, stir and allow to heat through.

Add the chicken, sweet potato and butternut squash. Cover and turn heat to low. Allow to simmer for 1 hour or until sweet potato and squash are soft. Stir, taste and adjust seasonings as desired.

To thicken the stew, bring the liquid up to a low boil, if necessary. Take up 1 cup of the liquid in a heatproof container and whisk in the 1 tablespoon of cornstarch. Slowly pour the mixture back into the stew, stirring constantly to thicken. The stew is now finished and you may dish it into containers to cool and freeze, or serve immediately. Try it with a dollop of low-fat sour cream or plain yogurt!

Makes 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MEOWROWRIE.






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