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Chicken Vegetable Stew

4 servings

  • 1 pound skinless boneless chicken breast,
       cut in 2-inch cubes
  • 1 1/4 cups fat-free chicken broth, DIVIDED
  • 1/2 teaspoon dried Italian seasoning
  • 1 teaspoon paprika
  •    white pepper, to taste
  • 1 clove minced garlic
  • 2 Tablespoons celery leaves chopped

  •    (USE A 8MM CUISINART BLADE):
  • 3 carrots, medium, cut in 1/2-inch pieces
  • 1 onion, medium, cut into wedges
  • 5 celery stalks, medium, cut into
       1/2-inch pieces
  • 4 potatoes, small, cut into 1/2-inch pieces
  • 1/2 Tablespoon lemon juice
  • 2 Tablespoons chopped fresh parsley

Place chicken, 3/4 cup broth, seasonings and garlic in large saucepan. Bring to boil, cover, reduce heat and simmer 10 minutes.

Add vegetables and remaining 1/2 cup broth. Replace cover, and cook on low heat until chicken and vegetables are done, about 40 minutes. Add lemon juice.

Serve in bowls. Garnish with chopped parsley

 
Nutrition Facts (10 PP)
Amount Per Serving: Calories 374 - Calories from Fat 26
Percent Total Calories From: Fat 7%, Protein 27%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 72mg, Sodium 234mg, Total Carbohydrate 62g, Dietary Fiber 3g, Protein 25g, Vitamin A 15652 units, Vitamin C 44 units, Calcium 0 units, Iron 4 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
Toll-Free 1-877-Look4Life  (1-877-566-5454)

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