Dinner

Summer Vegetable and Chicken Stew is for Dinner.

Summer Vegetable and Chicken Stew takes 20 minutes to prepare.

Summer Vegetable and Chicken Stew takes 25 minutes to cook.

Summer Vegetable and Chicken Stew makes 8 servings.

The ingredients for Summer Vegetable and Chicken Stew are:

28 oz can of Stewed Tomatoes
2 Red Skin Potatoes
1 medium onion
1 medium yellow squash
1 medium zucchini
1 cup fresh mushrooms
3 celery ribs
3 carrots
1 cup Chicken Broth
1.5 lbs of boneless chicken thighs (aprox. 6) - fat removed
Salt & Pepper to taste

Here is how you make Summer Vegetable and Chicken Stew:

Chop all vegetables into 1/2 chunks. The vegetables need to be larger so as to not cook down too much in the pot.Chunk up the boneless chicken thighs (any type of meat will also work).Slice some of the stewed tomatoes in half.Add all ingredients to a large pot or dutch oven. Add a 28 oz can of the tomatoes first, then add the chicken. Add the remaining vegetables on top. Cover with chicken broth.Cover & simmer for at least 20 - 25 mins until the chicken is cooked through. You may want to wait to add the squash, zucchini and eggplant towards so they don't cook down.Yeilds about 8 servings (1 cup per serving).Number of Servings: 8Recipe submitted by SparkPeople user SSCHUILENBURG.

The nutritional information for Summer Vegetable and Chicken Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 180.3

• Total Fat: 2.6 g
• Cholesterol: 43.0 mg
• Sodium: 365.0 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 6.3 g
• Protein: 14.4 g

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