Dee's Vegetable Stew w/ chicken
- Number of Servings: 10
Ingredients
1.5 cup, chopped Cabbage, fresh 2 cup, strips or slices Carrots, raw 1 cup, chopped Onions, raw 2 cup Del Monte Diced Tomatoes, No Salt Added 2 cup Kitchen Basics Unsalted Chicken Broth (by CREGAN1066) 4 serving Herb Ox Sodium Free Chicken Bouillon Instant Broth & Seasoning 1.5 serving 3 Pepper & Onion Blend, Kroger (frozen) - 1 cup 4 serving Corn, canned, Kroger sweet golden corn (1/2 cup serving) 3 serving Potato, Red, Raw (1 medium) (by STALEAN) 1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend 6 tsp Sriracha Hot Sauce (Rooster sauce) 1.5 serving chicken--Kroger Chicken Tenderloins (2) boneless skinless 3.5 cup (8 fl oz) Water, tap
Combine all ingredients in a large pot. You can thaw the chicken and cut it in small pieces or do like I do, put whole tenderloins in frozen and when they get done remove from pot and let cool a little and shred them up and return to pot. Cook another 30 minutes, Serve.
Serving Size: 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DEE2019.
Serving Size: 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DEE2019.
Nutritional Info Amount Per Serving
- Calories: 121.2
- Total Fat: 0.6 g
- Cholesterol: 10.5 mg
- Sodium: 264.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 3.9 g
- Protein: 8.0 g
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