Ginger-Chicken Stew

Oxmoor House
6 (2-cup) servings.


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Vegetable cooking spray
2 cups chopped tomato
1 cup sliced onion
1 cup sliced carrot
1/4 cup chopped ripe olives
6 cloves garlic, minced
1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
4 cups canned no-salt-added chicken broth, undiluted
1 tablespoon paprika
1 tablespoon finely chopped crystallized ginger
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 (7-ounce) jar roasted red peppers in water, drained and chopped
1 cup bulgur, uncooked
1/4 cup plus 2 tablespoons plain nonfat yogurt


Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add tomato and next 4 ingredients; saute 6 minutes or until onion is tender. Stir in chicken and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Stir in bulgur; cook 15 minutes or until bulgur is tender.

To serve, ladle soup into individual bowls, and top each serving with 1 tablespoon yogurt.

Created date

August 2009

Nutritional Information

Calories 288
Caloriesfromfat 9 %
Fat 3 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 0.8 g
Protein 32.1 g
Carbohydrate 32.6 g
Fiber 0.0 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 375 mg
Calcium 0.0 mg