Tuesday, August 25, 2009

Chicken Stew

This is a tasty fat-free chicken stew that can warm you on a cold winters night...

1 frying chicken, cut up, skin and fat removed
1 (28-ounce) carton fat free chicken broth
2 cloves garlic, minced
1 bay leaf
1 cup chopped onions
5 carrots, cut into 1-inch chunks
2 ribs celery, cut into 1-inch chunks
1 (1-pound) package frozen green beans or peas
1 (12-ounce) bag egg-free noodles
6 cups water
Salt and pepper to taste

Place chicken, broth, garlic and bay leaf in large Dutch oven. Bring to a boil, reduce heat and simmer until chicken is fork tender, about 30 minutes. Remove chicken from broth; cool, remove from bone and cut into chunks. Set aside.

Return broth to heat; add onion, carrots, and celery. Return to a boil, reduce heat and simmer until vegetables are tender. Add green beans, noodles, chicken, and water; bring to a boil. Reduce heat and simmer 10 minutes or until noodles are cooked. Add salt and pepper to taste. Yield: 6-8 servings.

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