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Chicken Stew

June 10, 2008 - 7:30am
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Chicken Stew

Save leftovers for lunch the next day.

Nutrition Facts

Serving Size1 piece of chicken
Total Fat6 g
Saturated Fat2 g
Cholesterol75 mg
Sodium489 mg
Calcium32 mg
Iron2 mg

Servings and Times


Ingredients and Preparation

Chicken pieces (breasts or legs)8
Water1 cup
Garlic cloves, minced2 small
Onion, chopped1 small
Salt1 ½ teaspoons  
Pepper½ teaspoon
Tomatoes, chopped3 medium
Parsley, chopped1 teaspoon
Celery, finely chopped¼ cup
Potatoes, peeled and chopped2 medium
Carrots, chopped2 small
Bay leaves2
  1. Directions
  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 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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