chicken vegetable stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 244.1
  • Total Fat: 3.9 g
  • Cholesterol: 48.6 mg
  • Sodium: 327.3 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 7.7 g
  • Protein: 23.6 g

View full nutritional breakdown of chicken vegetable stew calories by ingredient



Number of Servings: 6

Ingredients

    Chicken Breast (roasted), no skin, 2 breast, bone and skin removed.
    Carrots, raw, 5 large (7-1/4" to 8-1/2" long
    Parsnips, 4 parsnip (9" long
    Edamame, frozen, unprepared, 1.5 Cup
    Campbell's Tomato Juice from Concentrate, 2 cup
    Water, tap, 2 cup (8 fl oz)
    Butternut squash roasted this thickens the stew

Directions



Serving Size: 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user BYTAUTAS.