Updated: Jan 18, 2019
Try a healthy stew this weekend, perfect for a cold snowy day!
Serves 4 | Serving Size: 2 cups Total Time: 55 min | Prep: 15 min | Cook: 40 min
Lean chicken, vegetables, and the perfect spices make this stew a meal in a bowl.
2 teaspoons vegetable oil 1 onion, peeled and cut in chunks 3 carrots, peeled and cut in chunks 3/4 skinless chicken breast, cut in chunks 3 yellow potatoes, cut in chunks 1-1/2 cups chicken broth, low-sodium 1 cup water 1 bay leaf 1 teaspoon garlic powder 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried ground sage 1/4 teaspoon fresh ground black pepper
Directions: Place vegetable oil in Dutch Oven pan and heat over medium heat. Add the onion and carrots. Sauté until lightly browned, about 3 minutes.
Add the rest of the ingredients. Cover and bring to a boil. Lower heat to a simmer and cook until the potatoes and carrots are tender, about 30-35 minutes.
Serve in soup bowls.
© Food and Health Communications
Serving Size 2 cups Servings Per Batch 4
Amount Per Serving Calories 214
Calories from Fat 34 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 2%
Trans Fat 0g Cholesterol 21mg 7%
Sodium 101mg 4%
Total Carbohydrate 32g 10%
Dietary Fiber 5g 18%
Protein 14g 27%
Vitamin A 18 1%
• Vitamin C 31%
• Iron 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.