IBS-friendly Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb boneless, skinless chicken breast- cut into 1 inch cubes2 bags frozen stew vegetables (potato, celery, onion, carrot)2 1/2 c reduced sodium chicken broth (and low fat if available)1 cup water2 Tbsp flour1 tsp paprika1Tbsp minced garlic1 bay leafsalt and pepper to taste6 large mushrooms, sliced
Makes approximately 5 adult-sized servings
Place flour, paprika, salt and pepper into a plastic bag. Add chicken cubes and shake to coat.
Heat a dutch oven or large pot to medium and add a drizzle of olive oil, if needed. Brown chicken pieces until most of the way cooked (approx 5 minutes).
Add chicken broth, water, garlic, stew vegetables, garlic, and bay leaf. Bring to a boil, then turn to a low simmer. Cover and cook approx. 30 minutes.
Add sliced mushrooms, cover and cook an additional 20 minutes, or until all vegetables are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user BAREFOOTJENN.
Place flour, paprika, salt and pepper into a plastic bag. Add chicken cubes and shake to coat.
Heat a dutch oven or large pot to medium and add a drizzle of olive oil, if needed. Brown chicken pieces until most of the way cooked (approx 5 minutes).
Add chicken broth, water, garlic, stew vegetables, garlic, and bay leaf. Bring to a boil, then turn to a low simmer. Cover and cook approx. 30 minutes.
Add sliced mushrooms, cover and cook an additional 20 minutes, or until all vegetables are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user BAREFOOTJENN.
Nutritional Info Amount Per Serving
- Calories: 212.4
- Total Fat: 0.7 g
- Cholesterol: 55.0 mg
- Sodium: 667.7 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.5 g
- Protein: 28.4 g
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