Chicken Stew with milk

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 213.5
  • Total Fat: 4.3 g
  • Cholesterol: 48.9 mg
  • Sodium: 514.3 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 21.5 g

View full nutritional breakdown of Chicken Stew with milk calories by ingredient
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Introduction

I strip the meat from a rotisserie chicken, cover the carcass with water and add a carrot and onion for flavour. Surprisingly low fat. I strip the meat from a rotisserie chicken, cover the carcass with water and add a carrot and onion for flavour. Surprisingly low fat.
Number of Servings: 10

Ingredients

    3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
    3 cup slices Carrots, cooked
    1 cup, diced Celery, cooked
    1.5 cup Milk, 2%, with added nonfat milk solids, without added vit A
    1.5 cup Peas, frozen
    3 medium (2-1/2" dia) Onions, raw
    2 cup Sweet Corn, Fresh
    .5 cup Flour - Gold medal all purpose flour
    2 1tsp Canola Oil
    .5 tsp Thyme, ground
    .25 tsp Pepper, white
    .5 tsp Marjoram, dried
    1 tbsp Basil
    4 cup (8 fl oz) Chicken Broth

Tips

This is kidney and heart friendly. You may wish to add salt if you have no dietary considerations.


Directions

1. Put two tsp oil in pan, add spices (thyme, white pepper, marjoram, basil) to taste. Let sit one minute.
2. Add celery, carrots and onions and bring to boil in 4 cups chicken broth. Simmer until cooked.
3. When cooked, bring to a slow boil and whisk flour into milk. Add slowly to broth; cook until thickened.
4. Add frozen peas and fresh or canned corn and chicken.
Heat and serve. Keeps well in refrigerator.

Serving Size: 12 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SCRABSTER.

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