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  • Chicken Stew

Save leftovers for lunch the next day!

Recipe Source: Stay Young At Heart


  • 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.


  • 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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