Chicken Veggie Stew
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken Veggie Stew calories by ingredient
Number of Servings: 6
Ingredients
-
Chicken Breast
Onions
Celery
Carrots
Zucchini
Yellow Squash
Mushrooms
Bell pepper
Low-Soldium Broth
Diced Tomatoes
Bay Leaves
Oregano
Thyme
Directions
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.