Soup

Spring Chicken Stew (Serves 4) is for Soup.

Spring Chicken Stew (Serves 4) takes 15 minutes to prepare.

Spring Chicken Stew (Serves 4) takes 15 minutes to cook.

Spring Chicken Stew (Serves 4) makes 4 servings.

The ingredients for Spring Chicken Stew (Serves 4) are:

1 lemon
1-1/2 chicken breast, cut in pieces
1 tbls olive oil
8 oz baby carrots
12 oz jar chicken gravy
1 tbls Dijon-stlyle mustard
2 heads baby bok choy, quartered
lemon thyme
salt, pepper to tast

Here is how you make Spring Chicken Stew (Serves 4):

Finely shred peel from lemon; set peel aside. Jiuce lemon and set juice aside. Season chicken lightly with salt and pepper. In dutch oven heat olive oil over medium-high heat; add chicken. Cook 2 to 3 minutes or until chicken is browned, turning occasionally.Add carrots, gravy and 1-/12 cups of water to dutch oven. Stir in mustard. Bring to boiling. Place bok choy on top. Reduce heat. Cover and simmer for 10 minutes or until chicken is done and vegetables are just tender. Add lemon juice to taste.Ladle into bowls. Top with lemon peel and lemon thyme.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user DLR4499.

The nutritional information for Spring Chicken Stew (Serves 4) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 186.1

• Total Fat: 5.1 g
• Cholesterol: 51.3 mg
• Sodium: 665.9 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 1.1 g
• Protein: 23.1 g