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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.

Serves 8 · Protein Foods

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 8 chicken breasts
  • 1 cup water
  • 2 garlic cloves (small, minced)
  • 1 onion (medium, chopped)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 tomatoes (medium, chopped)
  • 1/3 tablespoon parsley (1 teaspoon, chopped)
  • 1/4 cup celery (finely chopped)
  • 2 potatoes (medium, peeled and chopped)
  • 2 carrots (medium, chopped)
  • 2 bay leaves

Steps

  1. Wash hands with soap and water.
  2. 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.
  3. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken and vegetables are tender. Remove bay leaves before serving.

This is a variation — USDA MyPlate edition. Base recipe: Chicken Stew →

Make it yours (1 variations)

Edition Primary USDA MyPlate

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Nutrition (per serving)
Calories227
Protein33.0 g
Fat4.0 g
Carbs14.0 g
Fiber3.0 g
Sodium530 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)