Appetizers / Soups / Salads

Chicken, Rice and Vegetable Stew is for Soup.

Chicken, Rice and Vegetable Stew takes 20 minutes to prepare.

Chicken, Rice and Vegetable Stew takes 60 minutes to cook.

Chicken, Rice and Vegetable Stew makes 8 servings.

The ingredients for Chicken, Rice and Vegetable Stew are:

1 pkg (8 ounces) Indian Harvest Kamut Blend
2 boneless chicken breasts, skin removed
4 cups low-sodium chicken broth or stock
2 tbsp minced dehydrated onion
1/2 tsp garlic powder
1/4 cup diced celery
1/2 cup diced carrots
1 pkg (16 oz) frozen mixed vegetables

Here is how you make Chicken, Rice and Vegetable Stew:

Cook chicken in 4 cups broth with onion and garlic powder until just done. Dice celery and carrots while chicken cooks. Remove chicken, reserving liquid. Cook rice blend, celery, and carrots in chicken broth, adding water to equal 4 cups if necessary, until rice reaches desired texture, 45 minutes. While rice cooks dice chicken. When rice is done add diced chicken and frozen vegetables. Cook an additional 10 minutes or until vegetables are done. Makes 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user SLAVE-TO-CATS.

The nutritional information for Chicken, Rice and Vegetable Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 216.6

• Total Fat: 1.7 g
• Cholesterol: 34.2 mg
• Sodium: 379.1 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 4.0 g
• Protein: 20.8 g

The dietary needs meet for Chicken, Rice and Vegetable Stew is Low Fat