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Brunswick Stew

Yield 2 quarts.

Ingredients

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 2 cups water
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 2 teaspoons minced fresh thyme
  • 2 bay leaves
  • 1 1/2 cups cubed potato
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (10-ounce) package frozen lima beans, thawed
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 2 teaspoons low-sodium Worcestershire sauce
  • 3/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon hot sauce

Nutrition Information

  • calories 186
  • caloriesfromfat 9 %
  • fat 1.9 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18.5 g
  • carbohydrate 24.1 g
  • fiber 0.0 g
  • cholesterol 36 mg
  • iron 0.0 mg
  • sodium 255 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender.

  2. Remove chicken from broth; skim fat from broth, reserving broth. Remove and discard bay leaves. Shred chicken, and return to Dutch oven. Add potato and next 5 ingredients to Dutch oven, stirring well. Add Worcestershire sauce and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally.

Cook's Notes

To Freeze: Place 2 cups stew in each of 4 labeled heavy-duty, zip-top plastic bags. Freeze up to 1 month.To Serve Two: Thaw 1 (2-cup) bag in refrigerator or microwave oven. Place stew in saucepan, and cook over medium heat until thoroughly heated, stirring occasionally.

Cooking Light Light Cooking for Two