Chicken and Vegetable Stew with Caraway
Recipe: #11091
November 11, 2013
Categories: Beans, Chicken, Beans (String), Carrot Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"A delicious stew with a flavorful twist-caraway seed. Serve as is for a diabetic friendly meal, or add some potatoes and serve with crusty bread if not counting carbs."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (534.6 g)
- Calories 687.2
- Total Fat - 39.7 g
- Saturated Fat - 10.7 g
- Cholesterol - 253.1 mg
- Sodium - 916.5 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 2.3 g
- Sugars - 3.4 g
- Protein - 47.5 g
- Calcium - 60 mg
- Iron - 3.2 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a 4-quart Dutch oven combine chicken, 3 3/4 cup water, bouillon, caraway, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 40 minutes. Stir in beans, carrots, celery, mushrooms and onions. Return to a boil; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.
Step 2
Remove chicken from Dutch oven; set aside and cool slightly. When cool enough to handle, remove meat from bones; discard bones.
Step 3
Cut up chicken and return to Dutch oven.
Step 4
In a small bowl, mix 1/4 cup cold water and flour; whisk until smooth. Add to stew and cook, stirring, until thickened and bubbly.
Step 5
Serve in bowls.
Tips
No special items needed.
1 Reviews
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