Ingredients
8 chicken breasts
1 cup water
2 garlic cloves (small
minced)
1 onion (medium
chopped)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tomatoes (medium
chopped)
1/3 tablespoon parsley (1 teaspoon
chopped)
1/4 cup celery (finely chopped)
2 potatoes (medium
peeled and chopped)
2 carrots (medium
chopped)
2 bay leaves
Steps
Wash hands with soap and water.
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.
Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken and vegetables are tender. Remove bay leaves before serving.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 227 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 84 mg |
| Sodium | 530 mg |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 33 g |
| Vitamin D | 0 mcg |
| Calcium | 39 mg |
| Iron | 2 mg |
| Potassium | 671 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Stew. Recipe source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.