Soup

Chicken and Root Vegetable Stew is for Soup.

Chicken and Root Vegetable Stew takes 30 minutes to prepare.

Chicken and Root Vegetable Stew takes 60 minutes to cook.

Chicken and Root Vegetable Stew makes 10 servings.

The ingredients for Chicken and Root Vegetable Stew are:

2 cups (pr more) grilled chicken, cubed
3 cups butternut squash, cubed
4 cups sweet potato cubed
1 tablespoon minced garlic
1 cup red onion, diced
3 tablespoons olive oil
1 tablespoon ground thyme
2 14-oz cans of low sodium, reduced fat chicken broth
1 cup water
1 tablespoon cornstarch
Salt, pepper and other seasonings to taste

The best thing about this recipe is its flexibility. You can make it with a little bit of the meat and vegetables or you can make a large pot. The only key is to increase or decrease the amount of liquid. You can also use homemade chicken broth.

Here is how you make Chicken and Root Vegetable Stew:

In a large pot over medium heat, saute the onion, garlic, salt and pepper in the olive oil. When the onion is soft and translucent, add the thyme and stir thoroughly. Add the chicken broth and water, stir and allow to heat through.Add the chicken, sweet potato and butternut squash. Cover and turn heat to low. Allow to simmer for 1 hour or until sweet potato and squash are soft. Stir, taste and adjust seasonings as desired. To thicken the stew, bring the liquid up to a low boil, if necessary. Take up 1 cup of the liquid in a heatproof container and whisk in the 1 tablespoon of cornstarch. Slowly pour the mixture back into the stew, stirring constantly to thicken. The stew is now finished and you may dish it into containers to cool and freeze, or serve immediately. Try it with a dollop of low-fat sour cream or plain yogurt!Makes 10 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user MEOWROWRIE.

The nutritional information for Chicken and Root Vegetable Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 206.7

• Total Fat: 5.4 g
• Cholesterol: 19.1 mg
• Sodium: 547.6 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 3.8 g
• Protein: 11.3 g