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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Nutritional information does not include whole-grain rolls.

Nutrition Facts

418 calories; fat 6g; saturated fat 1g; carbohydrates 59g; insoluble fiber 12g; sugars 12g; protein 35g; sodium 820mg; calcium 174mg; iron 5mg.
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