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Chicken Stew

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
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
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Nutrition Facts
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%
Sugars 6g
Protein 14g 27%
Vitamin A 181% • Vitamin C 31%
Calcium 5% • 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.