Chicken and Vegetable Stew |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe came from Southern Living magazine, October 2005. It is super easy to prepare and super good! This stew has become a cool weather staple at our house. It is also low calorie and low fat, making it an even easier choice for my family! Ingredients:
1 (32 ounce) container fat-free low-sodium chicken broth |
4 bone-in skinless chicken breast halves (about 2 1/4 pounds, to save even more time i use skinless, boneless chicken) |
1 medium onion, chopped |
2 celery ribs, chopped |
1 (14 1/2 ounce) package frozen white corn |
1 (16 ounce) package frozen baby lima beans |
1 (14 ounce) can crushed tomatoes |
1/3 cup ketchup |
1/4 cup chopped country ham |
1 tablespoon sugar (i use splenda) |
3 tablespoons red wine vinegar |
1 teaspoon worcestershire sauce |
1/2-1 teaspoon hot sauce |
1 teaspoon dried marjoram |
Directions:
1. Bring broth to a boil in a Dutch oven over medium-high heat.
2. Add chicken, onion and celery, and return to a boil.
3. Reduce heat and simmer 30 minutes or until chicken is tender.
4. Remove chicken from pan and let cool slightly.
5. If using bone-in chicken, remove chicken from bones, discarding bones; shred chicken.
6. Add corn, next 9 ingredients, and shredded chicken to Dutch oven.
7. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes or until beans are tender.
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