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.

Yield

8 servings

Serving size

1/8 of recipe

Rating

4.10 of 5 (82 ratings)

Food groups

• Protein Foods: 3 ounces
• Vegetables: 3/4 cups

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

Directions

1. Wash hands with soap and water.
2. Remove the skin from the chicken and any extra fat.
3. In a large skillet combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley.
4. Tightly cover and cook over low heat for 25 minutes.
5. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken is cooked and vegetables are tender.
6. Remove bay leaves before serving.

Nutrition per serving

Recipes you may also like

• Peanut Butter Cereal Bars
• Peanut Butter Muffins
• Garlic Stuffed Chicken
• Autumn Vegetable Succotash
• Bean and Vegetable Salad
• Turkey Tostadas
• Chicken Pot Pie
• Simply Satisfying Kale and Tuna Salad

Source

Recipe by: A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-stew. Federal works are public domain in the United States.