Chicken Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 pounds Chicken Thighs, chopped to bite-sized pieces 1.5 cup, chopped Onions4 carrots, diced (200 grams)1 cup, diced Celery5 ounces Shiitake Mushrooms 1 bell pepper, red, sweet, raw 1.5 cup, chopped Kale stems (leftover from smoothies; you could just use chopped kale or frozen chopped kale)4 cloves minced Garlic3 tsp minced fresh Ginger Root 2 tsp Extra Virgin Olive Oil 1 pat (1" sq, 1/3" high) Butter, unsalted 4 cup, cubes Butternut Squash (one small squash)2 cup, sliced Zucchini 2 cup Goya Black Beans (one full 15 oz can)411 gram(s) Muir Glen Organic Diced Tomatoes (one full 14.5 oz can)1.5 serving Beans, Green Cut Frozen (Great Value) 2/3 cup, chopped1 cup kernels Yellow Sweet Corn, Frozen 8 cup Nature's Place Organic Low Sodium Chicken Broth
In a very large soup pot, saute the onions in the olive oil until the onions are glassy (about 2 minutes). Add the celery, carrots, chopped kale stems, and red bell pepper and continue to saute until the vegetables are soft (about 5 minutes). Add the garlic, ginger and butter, saute another minute or two. Add the mushrooms. Cook until the mushrooms have released their fluids, then add the chicken. Cook until the chicken is no longer pink, stirring and using the juices from the chicken and the mushrooms to deglaze the pan. When the chicken is cooked, add the broth and bring to a boil. Add the squash and cook until tender. When the squash is tender, add the zucchini, black beans, corn and green beans. Cook until the zucchini is tender. Last, add the diced tomatoes with their juices. Shut the pot off and let it cook/cool.
Serving Size: Makes 8 2-cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICAROO.
Serving Size: Makes 8 2-cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICAROO.
Nutritional Info Amount Per Serving
- Calories: 365.8
- Total Fat: 8.1 g
- Cholesterol: 119.1 mg
- Sodium: 616.1 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 10.6 g
- Protein: 36.5 g
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