Recipe
Simple Chicken and Vegetable Stew
Tender Chicken Breast and Carrots slow-cooked in rich Chicken Broth with diced Potatoes.
Ingredients
- 400 g Chicken Breast
- 150 g Carrots
- 200 g Potatoes
- 100 g Celery
- 700 g Chicken Broth
Steps
- Chop the chicken into uniform pieces.
- Sauté the celery with the carrots in a large pot.
- Add potatoes to the pot and cover with broth.
- Simmer the mixture until tender at 74 °C (74 °C (165 °F)).
- Serve this warm creation immediately.
Per serving
188 kcal · protein 27.8 g · carbs 11.3 g · fat 3.2 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: fish
Labels: gluten-free, dairy-free, egg-free, nut-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.