Chicken-and-Vegetable Stew

Chicken-and-Vegetable StewRecipe


Makes 8 servings (serving size: 1 1/4 cups)

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 1 Hours

Nutritional 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


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


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.

Remove chicken from bones, discarding bones; shred chicken.

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.