Appetizers / Soups / Salads

Chicken Vegetable Stew takes 60 minutes to prepare.

Chicken Vegetable Stew takes 60 minutes to cook.

Chicken Vegetable Stew makes 8 servings.

The ingredients for Chicken Vegetable Stew are:

2.5 pounds Chicken Thighs, chopped to bite-sized pieces
1.5 cup, chopped Onions
4 carrots, diced (200 grams)
1 cup, diced Celery
5 ounces Shiitake Mushrooms
1 bell pepper, red, sweet, raw
1.5 cup, chopped Kale stems (leftover from smoothies; you could just use chopped kale or frozen chopped kale)
4 cloves minced Garlic
3 tsp minced fresh Ginger Root
2 tsp Extra Virgin Olive Oil
1 pat (1" sq, 1/3" high) Butter, unsalted
4 cup, cubes Butternut Squash (one small squash)
2 cup, sliced Zucchini
2 cup Goya Black Beans (one full 15 oz can)
411 gram(s) Muir Glen Organic Diced Tomatoes (one full 14.5 oz can)
1.5 serving Beans, Green Cut Frozen (Great Value) 2/3 cup, chopped
1 cup kernels Yellow Sweet Corn, Frozen
8 cup Nature's Place Organic Low Sodium Chicken Broth

Here is how you make Chicken Vegetable Stew:

In a very large soup pot, saute the onions in the olive oil until the onions are glassy (about 2 minutes). Add the celery, carrots, chopped kale stems, and red bell pepper and continue to saute until the vegetables are soft (about 5 minutes). Add the garlic, ginger and butter, saute another minute or two. Add the mushrooms. Cook until the mushrooms have released their fluids, then add the chicken. Cook until the chicken is no longer pink, stirring and using the juices from the chicken and the mushrooms to deglaze the pan. When the chicken is cooked, add the broth and bring to a boil. Add the squash and cook until tender. When the squash is tender, add the zucchini, black beans, corn and green beans. Cook until the zucchini is tender. Last, add the diced tomatoes with their juices. Shut the pot off and let it cook/cool.Serving Size: Makes 8 2-cup ServingsNumber of Servings: 8Recipe submitted by SparkPeople user MICAROO.

The nutritional information for Chicken Vegetable Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 365.8

• Total Fat: 8.1 g
• Cholesterol: 119.1 mg
• Sodium: 616.1 mg
• Total Carbs: 42.0 g
• Dietary Fiber: 10.6 g
• Protein: 36.5 g