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Recipe Summary

Yield:
2 quarts.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

186 calories; calories from fat 9%; fat 1.9g; saturated fat 0.5g; mono fat 0g; poly fat 0g; protein 18.5g; carbohydrates 24.1g; fiber 0g; cholesterol 36mg; iron 0mg; sodium 255mg; calcium 0mg.
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