Chicken Veggie Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken BreastOnionsCeleryCarrotsZucchiniYellow SquashMushroomsBell pepperLow-Soldium BrothDiced TomatoesBay LeavesOreganoThyme
Cube chicken. Cook in pan with drizzle fo olive oil until no longer pink. Remove and set aside.
Dice small the onion, celery and carrot. Chop all other veggies into bite-size pieces.
In stock pot, cook onion, celery and carrots in olive oil. Add bay leaves (2). Cook for 2 - 3 minutes. Add all other veggies and cook for 5 - 10 minutes.
Pour in broth. Bring to a boil and add chicken. Let simmer for 30 minutes. Remove bay leaves, add oregano and thyme to taste. Serve.
makes 6 - 8 one-cup servings, depending on how much broth you use.
Number of Servings: 6
Recipe submitted by SparkPeople user TYGGRESS.
Dice small the onion, celery and carrot. Chop all other veggies into bite-size pieces.
In stock pot, cook onion, celery and carrots in olive oil. Add bay leaves (2). Cook for 2 - 3 minutes. Add all other veggies and cook for 5 - 10 minutes.
Pour in broth. Bring to a boil and add chicken. Let simmer for 30 minutes. Remove bay leaves, add oregano and thyme to taste. Serve.
makes 6 - 8 one-cup servings, depending on how much broth you use.
Number of Servings: 6
Recipe submitted by SparkPeople user TYGGRESS.
Nutritional Info Amount Per Serving
- Calories: 134.3
- Total Fat: 1.3 g
- Cholesterol: 45.6 mg
- Sodium: 643.3 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.4 g
- Protein: 23.0 g
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