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Chicken Stew

Save leftovers for lunch the next day.

Nutrition Facts

Serving Size 1 piece of chicken
Calories 206
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 75 mg
Sodium 489 mg
Calcium 32 mg
Iron 2 mg

Servings and Times

Servings 8

Ingredients and Preparation

Ingredients Measures
Chicken pieces (breasts or legs) 8
Water 1 cup
Garlic cloves, minced 2 small
Onion, chopped 1 small
Salt 1 ½ teaspoons  
Pepper ½ teaspoon
Tomatoes, chopped 3 medium
Parsley, chopped 1 teaspoon
Celery, finely chopped ¼ cup
Potatoes, peeled and chopped 2 medium
Carrots, chopped 2 small
Bay leaves 2
Directions
  1. 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.
  2. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.

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