From the library
Chicken Stew
This classic stew can be made on the stove top and cooked in less than an hour. The vegetables and chicken make it a filling meal by itself.
Makes 8 portions6 steps
211
kcal · per 1/8 of recipe
30g
Protein
14g
Carbs
3g
Fat
Ingredients
- 8 boneless chicken breasts
- 1 cup water
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 medium tomatoes, chopped
- 1/3 tablespoon parsley, chopped (1 teaspoon)
- 1/4 cup celery, finely chopped
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, chopped
- 2 bay leaves
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Remove the skin from the chicken and any extra fat.
- In a large skillet combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley.
- Tightly cover and cook over low heat for 25 minutes.
- Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken is cooked and vegetables are tender.
- Remove bay leaves before serving.
USDA MyPlate Kitchen — A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion (public domain), via myplate.food · public domain
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