Chicken and Root Vegetable Stew
Chicken and Root Vegetable Stew
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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 10 mins.
  • Cook: 10 mins.

Nutrition Facts

Amount per serving:
Total Calories: 418kcal (21%)
  • 820mg (34%) Sodium
  • 59g Carbs
  • 12g Fiber
  • 6g (9%) Fat
  • 1g (6%) Saturated Fat
  • 12g Sugars
  • 35g Protein
  • 174mg (17%) Calcium
  • 5mg (30%) Iron
418kcal (21%)820mg (34%)59g12g6g (9%)12g35g1g (6%)

Ingredients:

  • 1 tablespoon all purpose flour
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 2 teaspoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1 cup chopped onion
  • 2 carrots, peeled and chopped into 1-inch pieces
  • 2 celery stalks, chopped into 1-inch pieces
  • 1 parsnip, peeled and chopped into 1-inch pieces
  • 1 rutabaga, peeled and chopped into 1-inch pieces
  • 4 small red potatoes, quartered
  • 1 14.5-ounce can crushed tomatoes
  • 2 14.5-ounce cans reduced-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1 cup frozen green beans
  • 1/4 cup chopped fresh parsley
  • 4 2-ounce whole grain rolls
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Directions:

Directions

In a small bowl, combine flour, thyme, black pepper and paprika. Set aside. Heat oil in a large stockpot over medium-high heat. Add chicken and onion and sauté 2 minutes. Add flour mixture and stir to coat. Stir in carrots, celery, parsnip, rutabaga, potatoes, tomatoes, broth and mustard, and bring mixture to a boil. Reduce heat to medium and simmer, uncovered, 7 minutes, until chicken is cooked through and vegetables are fork-tender. Stir in green beans and cook 1 minute, until beans are heated through. Remove from heat and stir in parsley. Ladle stew into bowls and serve each with a whole-grain roll on the side.

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