LOW-CHOLESTEROL TOMATO CHICKEN STEW

Low-Cholesterol Tomato Chicken Stew image

A hearty mix of vegetables with boneless chicken breast. Low cholesterol. Add dumplings if desired.

Provided by Rebecca Prescott

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 4h35m

Yield 8

Number Of Ingredients 18

Previous Next

Ingredients

2 tablespoons olive oil, or to taste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
5 potatoes, cut into bite-sized pieces
4 onions, diced
4 cups chopped green beans
3 cups water, or more as needed
1 (14.5 ounce) can petite diced tomatoes
1 (12 ounce) bag frozen cubed rutabaga
1 (8 ounce) can tomato sauce
1 cup tomato juice
1 stalk celery, chopped
¼ cup chopped fresh parsley
1 ½ tablespoons minced garlic
1 cube chicken bouillon
12 peppercorns
6 whole cloves
1 bay leaf
salt and ground black pepper to taste

Steps:

Heat olive oil in a large stew pot over medium heat. Cook and stir chicken until browned on the outside, about 5 minutes.
Add potatoes, onions, green beans, water, tomatoes, rutabaga, tomato sauce, tomato juice, celery, parsley, garlic, bouillon, peppercorns, cloves and bay leaf. Cook over low heat until vegetables are soft, about 4 hours. Check level of liquid and add water as needed.
Season with salt and pepper. Discard peppercorns, cloves, and bay leaf before serving.

Nutrition Facts : Calories 301 calories, Carbohydrate 48 g, Cholesterol 29.3 mg, Fat 5.1 g, Fiber 9.5 g, Protein 18 g, SaturatedFat 0.9 g, Sodium 530.5 mg, Sugar 12.6 g