Chicken and Vegetable Stew

SoupNazi

Prep Time:
10 min
Total Time:
40 min
Makes:
8 servings, 1 cup stew and 5 crackers each

What You Need
1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 Tbsp. flour
1 Tbsp. oil
1 medium onion, finely chopped (about 1 cup)
1 large carrot, finely chopped (about 1 cup)
2 cans (14-1/2 oz. each) no-salt-added stewed tomatoes, undrained
2 medium zucchini, chopped
1 can (14 oz.) artichoke hearts, drained, quartered
1/2 cup sliced pitted ripe olives
Saltine Crackers

Make It
COAT chicken with flour; set aside. Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken, onions and carrots; cook and stir 10 min. or until chicken is evenly browned and vegetables are tender.

ADD tomatoes with their liquid, the zucchini and artichokes; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. Stir in olives.

SERVE with crackers.


Kraft Kitchens Tips
Substitute
Prepare as directed, substituting boneless skinless chicken breasts for the thighs.

Cooking Know-How
The secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly.

Nutrition Infomation
Calories 250
Total fat 10 g
Saturated fat 2 g
Cholesterol 35 mg
Sodium 510 mg
Carbohydrate 28 g
Dietary fiber 4 g
Sugars 9 g
Protein 13 g
Vitamin A 35 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 10 %DV

Good source of vitamin A or C

Diet Exchange1 Starch + 2 Vegetable + 1 Meat (L) + 1 Fat

Nutrition Bonus
Warm up with this hearty stew that provides 1 cup of the recommended 2-1/2 cups of vegetables per day. As a bonus, the carrots provide vitamin A, and the tomatoes are a good source of vitamin C.

SoupNazi

Prep Time:
10 min
Total Time:
40 min
Makes:
8 servings, 1 cup stew and 5 crackers each

What You Need
1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 Tbsp. flour
1 Tbsp. oil
1 medium onion, finely chopped (about 1 cup)
1 large carrot, finely chopped (about 1 cup)
2 cans (14-1/2 oz. each) no-salt-added stewed tomatoes, undrained
2 medium zucchini, chopped
1 can (14 oz.) artichoke hearts, drained, quartered
1/2 cup sliced pitted ripe olives
Saltine Crackers

Make It
COAT chicken with flour; set aside. Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken, onions and carrots; cook and stir 10 min. or until chicken is evenly browned and vegetables are tender.

ADD tomatoes with their liquid, the zucchini and artichokes; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. Stir in olives.

SERVE with crackers.


Kraft Kitchens Tips
Substitute
Prepare as directed, substituting boneless skinless chicken breasts for the thighs.

Cooking Know-How
The secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly.

Nutrition Infomation
Calories 250
Total fat 10 g
Saturated fat 2 g
Cholesterol 35 mg
Sodium 510 mg
Carbohydrate 28 g
Dietary fiber 4 g
Sugars 9 g
Protein 13 g
Vitamin A 35 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 10 %DV

Good source of vitamin A or C

Diet Exchange1 Starch + 2 Vegetable + 1 Meat (L) + 1 Fat

Nutrition Bonus
Warm up with this hearty stew that provides 1 cup of the recommended 2-1/2 cups of vegetables per day. As a bonus, the carrots provide vitamin A, and the tomatoes are a good source of vitamin C.