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.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy
• Cost: $2.68/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Low-Sugar
• High-Protein
• Whole30
• Low-Carb

Tags

• comfort food
• healthy
• quick
• savory
• boil

Ingredients

• 8 chicken breasts (boneless)
• 1 cup water
• 2 clove garlic (minced)
• 1 onion (medium, chopped)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tomatoes (medium, chopped)
• 1 teaspoon parsley (chopped)
• 0.25 cup celery (finely chopped)
• 2 potatoes (medium, peeled, chopped)
• 2 carrots (medium, chopped)
• 2 bay leaves

Instructions

1. Remove the skin from the chicken and any extra fat.
2. In a large skillet combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley.
3. Tightly cover and cook over low heat for 25 minutes.
4. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken is cooked and vegetables are tender.
5. Remove bay leaves before serving.

Nutrition (per serving)

• Calories: 211
• Protein: 29.6 g
• Carbohydrates: 14.3 g
• Fat: 3.4 g
• Fiber: 2.1 g
• Sodium: 511 mg
• Saturated Fat: 0.7 g
• Sugar: 3 g
• Cholesterol: 90 mg