Chunky Chicken Stew the Editors of Publications International, Ltd.
Chunky Chicken Stew
Makes 2 servings
|1||teaspoon olive oil|
|1||small onion, chopped|
|1||cup thinly sliced carrots|
|1||cup fat-free reduced-sodium chicken broth|
|1||can (14-1/2 ounces) no-salt-added diced tomatoes|
|1||cup diced cooked chicken breast|
|3||cups sliced kale or baby spinach leaves|
- Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes or until golden brown. Stir in carrots and broth; bring to a boil.
- Reduce heat; simmer, uncovered, 5 minutes. Add tomatoes with juice; simmer 5 minutes or until carrots are tender. Add chicken; heat through. Add kale, stirring until wilted. Simmer 1 minute. Ladle into bowls.
|Serving Size:||1 bowl stew (1/2 of total recipe)|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||18 %|
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