Chicken-and-Vegetable Stew

Prep Time: 10 minutes
Cook Time: 1 hour(s)
Yield: Makes 8 servings (serving size: 1 1/4 cups)

Ingredients

• 1  (32-ounce) container fat-free chicken broth
• 4  skinned, bone-in chicken breast halves (about 2 1/4 pounds)
• 1  medium onion, chopped
• 2  celery ribs, chopped
• 1  (14-ounce) package frozen white corn
• 1  (16-ounce) package frozen baby lima beans
• 1  (14 1/2-ounce) can crushed tomatoes
• 1/3  cup  ketchup
• 1/4  cup  chopped country ham
• 1  tablespoon  sugar
• 3  tablespoons  red wine vinegar
• 1  teaspoon  Worcestershire sauce
• 1/2  to 1 teaspoon hot sauce
• 1  teaspoon  dried marjoram

Preparation

Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly.

Remove chicken from bones, discarding bones; shred chicken.

Add corn, next 9 ingredients, and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.

Nutritional Information

Calories:

289 (7% from fat)

Fat:

2g (sat 0.6g,mono 0.6g,poly 0.7g)

Protein:

33g

Carbohydrate:

35g

Fiber:

6g

Cholesterol:

62mg

Iron:

2.8mg

Sodium:

721mg

Calcium:

64mg