Chicken Vegetable stew

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 168.1
  • Total Fat: 3.0 g
  • Cholesterol: 14.5 mg
  • Sodium: 1,575.7 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 9.2 g
  • Protein: 10.0 g

View full nutritional breakdown of Chicken Vegetable stew calories by ingredient
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low fat , high protein -Tastey chicken stew low fat , high protein -Tastey chicken stew
Number of Servings: 7


    1 lb of boneless skinless chicken
    1 can of Hunt's diced tomatoes
    1 can of white navy beans
    2 cups of baby carrots
    2 long stalks of celery
    2 onions
    2 tablespoons of garlic (diced)
    6 cups of chicken broth
    2 cups of fresh green beans
    1 cup of chopped summer squash
    1/4 cup red wine (optional)
    (optional hot sauce)


chop celery, onions, carrots
put them in the pot with the broth, and diced chicken breast.
snap green beans and throw them in.
then add can of tomatoes to the pot.
let boil 20min.
add navy beans, summer squash,garlic,
let slowly boil
add wine

Serving Size: makes 7 = 1.5cup

Number of Servings: 7

Recipe submitted by SparkPeople user SRA_MO.

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