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Chicken-and-Vegetable Stew

Prep time 10 mins
Cook time 1 hr
Yield Makes 8 servings (serving size: 1 1/4 cups)

Ingredients

  • 1 (32-ounce) container fat-free chicken broth
  • 4 skinned, bone-in chicken breast halves (about 2 1/4 pounds)
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 (14-ounce) package frozen white corn
  • 1 (16-ounce) package frozen baby lima beans
  • 1 (14 1/2-ounce) can crushed tomatoes
  • 1/3 cup ketchup
  • 1/4 cup chopped country ham
  • 1 tablespoon sugar
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 to 1 teaspoon hot sauce
  • 1 teaspoon dried marjoram

Nutrition Information

  • calories 289
  • caloriesfromfat 7 %
  • fat 2 g
  • satfat 0.6 g
  • monofat 0.6 g
  • polyfat 0.7 g
  • protein 33 g
  • carbohydrate 35 g
  • fiber 6 g
  • cholesterol 62 mg
  • iron 2.8 mg
  • sodium 721 mg
  • calcium 64 mg

How to Make It

  1. Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly.

  2. Remove chicken from bones, discarding bones; shred chicken.

  3. Add corn, next 9 ingredients, and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.