Chicken-and-Vegetable Stew

Yield: Makes 8 servings (serving size: 1 1/4 cups)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 7%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 33g
  • Carbohydrate: 35g
  • Fiber: 6g
  • Cholesterol: 62mg
  • Iron: 2.8mg
  • Sodium: 721mg
  • Calcium: 64mg


  • 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


  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.
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