Mar 6, 2014

Chicken Stew (low fat, clean eating)

2 cups chopped onion
2 cups cubed, cooked boneless chicken breast meat
1 cup diced celery
2 cups diced tomatoes tomatoes, with liquid (you can use whole peeled tomatoes)
2 cups diced carrots
5 cups sodium reduced chicken broth
1 Tablespoon Paprika
1 cup sweet corn
2 cups cauliflower
1 cup diced zucchini
2 cloves minced garlic
Fat Free Greek Yogurt
salt and pepper to taste

In a large soup pot combine the onion, paprika, chicken, celery, tomatoes with liquid, carrots, broth, corn, broccoli, garlic and zucchini. Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.  Stir in some Fat free Greek Yogurt before serving to thicken it up a little bit.  (You may also thicken it up by wisking in a slurry of flour and water, or cornstarch and water and boiling until it thickens if you prefer)

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