This hearty dish is reminiscent of Brunswick stew, a Southern comfort-food favorite made with pork, beef, and chicken. In this version, we opted to only use chicken to keep the ingredient list short and the preparation quick.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary test

prep:
2 mins
cook:
13 mins
total:
15 mins
Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients and hot sauce, if desired, in a large Dutch oven. Cover and bring to a boil; reduce heat, and simmer 6 minutes.

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  • While soup simmers, skin and bone chicken. Shred chicken to measure 3 1/2 cups; add chicken to soup. Cook 3 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

225 calories; fat 2.9g; saturated fat 0.8g; mono fat 1g; poly fat 0.7g; protein 27g; carbohydrates 23.8g; fiber 5g; cholesterol 60mg; iron 2.4mg; sodium 257mg; calcium 38mg.
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