Chicken Vegetable Stew

Chicken Vegetable Stew

19
Ladan M Miller 19

"A very easy stew. One of the first recipes my mother taught me when I was a teenager."

Ingredients

{{adjustedServings}} servings 336 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
  2. Cook for 1 to 1 1/2 hours on medium low heat. Serve.
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Reviews

19
  1. 29 Ratings

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We actually really liked this, I did tweek a bit by starting with Olive Oil and minced fresh garlic in Dutch oven then added the cubed chicken and I used about 1 tblsp. of the turmeric. I also ...

This stew was fantastic! The only change I made was the addition of a 1/2c of chicken broth, and a can of corn towards the end of cooking. I thought it was an aweful lot of potatoes, but they re...

I just made this recipe today and I have to say it was very easy. I've been wanting to make stew for quite sometime, except I do not eat beef. This is a pleasant change from traditional stew. Al...