Ingrédients pour Sundown Chicken Stew
- Italian Style Tomatoes
- Reduced Sodium Chicken Broth
- Chicken Breast Halves
- Russet Potatoes
- Yellow Onions
- 2 stalks celery, chopped
- Fresh Marjoram
- Fresh Ground Black Pepper
- Frozen Lima Beans
- Fresh Parsley
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Comment préparer Sundown Chicken Stew
- In a 5-quart Dutch oven, combine the crushed tomatoes and chicken broth. Bring to a boil over high heat.
- Add the chicken, potatoes, onion, celery, marjoram, and black pepper. Return to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Add the drained and rinsed lima beans. Return to a boil.
- Reduce heat to low, cover, and simmer for another 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
- Taste and adjust seasoning as needed.
- Ladle the stew into serving bowls.
- Garnish with fresh parsley or marjoram sprigs, if desired.
- Serve immediately. Enjoy!
- To prepare in advance: Allow the stew to cool completely. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
33g
Fat
10g
Carbs
12g
