Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Tiramisu Custard
Indulge in this quintessential Italian dessert for only 101 calories.
Home 
Recipes
Yield: 6. 1-1/2 cups per serving.
Recipes
Chicken Stew
| Nutrition Information | |
| Calories: | 254 |
| Total Fat: | 4.6g |
| Saturated Fat: | 0.6g |
| Trans Fat: | 0g |
| Cholesterol: | 76mg |
| Sodium: | 200mg |
| Carbohydrates: | 19.6g |
| Dietary Fiber: | 3.2g |
| Sugars: | 3g |
| Protein: | 32.1g |
| Vitamin A: | 8560.4iu (171%) |
| Vitamin C: | 37.7mg (62%) |
| Calcium: | 37mg (3%) |
| Iron: | 1.8mg (10%) |
2 teaspoon vegetable oil
1 onion, peeled and cut in chunks
3 carrots, peeled and cut in chunks
1 pound skinless chicken breast cut in chunks
3 potatoes, peeled and cut in chunks
1 can chicken broth
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
Place vegetable oil in Dutch Oven pan and place over medium heat. Allow oil to get hot then add the onion and carrots. Saute until lightly browned, about 3 minutes.
Add the rest of the ingredients. Cover and bring to a boil. Lower heat to medium-low and cook until the potatoes and carrots are tender, about 30-35 minutes. Serve in soup bowls.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!