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Chicken Stew

Source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This classic stew can be made on the stove top and cooked in less than an hour. The vegetables and chicken make it a filling meal by itself.

Makes
8 servings

Ingredients

  • 8 boneless chicken breasts
  • 1 cup water
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 medium tomatoes, chopped
  • 1/3 tablespoon parsley, chopped (1 teaspoon)
  • 1/4 cup celery, finely chopped
  • 2 medium potatoes, peeled and chopped
  • 2 medium carrots, chopped
  • 2 bay leaves

Directions

  1. Wash hands with soap and water.
  2. Remove the skin from the chicken and any extra fat. In a large skillet combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.
  3. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken is cooked and vegetables are tender. Remove bay leaves before serving.

Notes

Learn more about: Garlic Onions Tomatoes Herbs Celery Potatoes Carrots

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