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Chicken Stew

Save leftovers for lunch the next day!

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
20 minutes 45 minutes 8 servings 1 piece of chicken and vegetables

Ingredients

8 chicken pieces (breasts or legs)

1 C water

2 small garlic cloves, minced

1 small onion, chopped

1½ tsp salt

½ tsp ground black pepper

3 medium tomatoes, chopped

1 tsp chopped parsley

¼ C finely chopped celery

2 medium potatoes, peeled and chopped

2 small carrots, chopped

2 bay leaves

calories 206
Total fat 6 g
Saturated fat 2 g
Cholesterol 75 mg
Sodium 489 mg
Calcium 32 mg
Iron 2 mg
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    Remove the skin and any extra fat from the chicken. In a large skillet, combine the chicken, water, garlic, onion, salt, black pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.

  • 2
    Add celery, potatoes, carrots, and bay leaves, and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.

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