chicken vegetable stew

Name: chicken vegetable stew Recipe
Yield: 6
Ingredients: Chicken Breast (roasted) no skin 2 breast bone and skin removed.; Carrots raw 5 large (7-1/4 to 8-1/2 long; Parsnips 4 parsnip (9 long; Edamame frozen unprepared 1.5 Cup; Campbell's Tomato Juice from Concentrate 2 cup; Water tap 2 cup (8 fl oz); Butternut squash roasted this thickens the stew

Number of Servings: 6

Ingredients

Chicken Breast (roasted), no skin, 2 breast, bone and skin removed.Carrots, raw, 5 large (7-1/4" to 8-1/2" longParsnips, 4 parsnip (9" longEdamame, frozen, unprepared, 1.5 CupCampbell's Tomato Juice from Concentrate, 2 cupWater, tap, 2 cup (8 fl oz)Butternut squash roasted this thickens the stew

Directions

Serving Size: 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user BYTAUTAS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 244.1
Total Fat: 3.9 g
Cholesterol: 48.6 mg
Sodium: 327.3 mg
Total Carbs: 30.2 g
Dietary Fiber: 7.7 g
Protein: 23.6 g

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