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Salt-Free 14 Herb-And-Spice Chicken Stew

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

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