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Salt-Free 14 Herb-And-Spice Chicken Stew

Healthycooking's picture
  Chicken breast halves 2 Pound
  Water 1 1⁄2 Quart
  Onion 1 Small
  14 herb and spice blend 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Rubbed sage 1⁄4 Teaspoon
  Green beans 2 Cup (32 tbs)
  Carrots 3 Medium
  Mushrooms 1⁄2 Pound
  All purpose flour 2 Tablespoon
  Water 2 Tablespoon

Trim excess far from chicken; combine chicken and next 7 ingredients in a large Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Remove chicken from broth, skim off any layer of fat from broth.
Set broth aside.
Done chicken, and cut meat into bite-size pieces.
Combine chicken, broth, green beans, carrots, and mushrooms in Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
Combine flour and 2 tablespoons water, blending until smooth.
Stir into stew.
Cook over medium heat until thickened and bubbly.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1385 Calories from Fat 120

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 3.4 g17.1%

Trans Fat 0.2 g

Cholesterol 526.2 mg175.4%

Sodium 2587.9 mg107.8%

Total Carbohydrates 80 g26.8%

Dietary Fiber 18.9 g75.5%

Sugars 21.9 g

Protein 227 g454.3%

Vitamin A 618.1% Vitamin C 60.4%

Calcium 24.6% Iron 61.7%

*Based on a 2000 Calorie diet

Salt-Free 14 Herb-And-Spice Chicken Stew Recipe