Classic Chicken and Vegetable Stew

This hearty stew is packed with lean protein from chicken breast and rich in fiber and vitamins from a colorful variety of vegetables, making it a satisfying and low-fat meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 4 boneless chicken breasts, trimmed of fat · 1118 kcal in the whole recipe
• 1 cup water
• 2 garlic cloves, minced · 12 kcal in the whole recipe
• 1 medium onion, chopped · 44 kcal in the whole recipe
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 3 medium tomatoes, chopped · 131 kcal in the whole recipe
• 1 teaspoon fresh parsley, chopped · 1 kcal in the whole recipe
• 1/4 cup celery, finely chopped · 4 kcal in the whole recipe
• 2 medium potatoes, peeled and chopped · 312 kcal in the whole recipe
• 2 medium carrots, chopped · 66 kcal in the whole recipe
• 2 bay leaves

Method

1. Trim any remaining skin or excess fat from the chicken breasts.

   

2. In a large skillet or pot, combine the chicken, water, minced garlic, chopped onion, salt, black pepper, chopped tomatoes, and parsley.

   

3. Cover tightly and cook over low heat for 25 minutes to let the flavors meld.

   

4. Add the celery, potatoes, carrots, and bay leaves; cover and continue cooking for 15 minutes, or until the chicken is fully cooked and the vegetables are tender. Discard the bay leaves before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.