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Scrumptious Chicken Vegetable Stew

Scrumptious Chicken Vegetable Stew

USA WEEKEND columnist Jean Carper

Low glycemic microwave meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 36.1 g
  • 72%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet


  1. Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.
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Chrissy Fessler

This is an excellent, healthy stew that really hits the spot. I used leftover chicken breast but omitted the fennel because I do not care for the flavor. Love the spinach in it!

Deb in Boston

I did a slight twist - since my boyfriend hates fennel, I swapped the fennel and italian herbs for an Indian take - curry powder, cumin, tumeric, and a pinch of all spice. It worked great. Was very easy to make, and the ingredients are great comfort food. Tasted great the next day as well.


This is an easy and delicious recipe. The first time I made it, it was tasty, but the chicken was over done and the lentils weren't done enough. The second time I made this dish, I cooked the lentils and chicken before hand. When I got ready to eat it, I just heated up a bowl for myself and froze the rest. That did the trick. It was perfect.