Chicken and Vegetable Stew

"This recipe came from Southern Living magazine, October 2005. It is super easy to prepare and super good! This stew has become a cool weather staple at our house. It is also low calorie and low fat, making it an even easier choice for my family!"
 
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Ready In:
1hr 20mins
Ingredients:
14
Yields:
1 1/4 cup servings
Serves:
8
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ingredients

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directions

  • 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.
  • If using bone-in chicken, remove chicken from bones, discarding bones; shred chicken.
  • Add corn, next 9 ingredients, and shredded chicken to Dutch oven.
  • Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes or until beans are tender.

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RECIPE SUBMITTED BY

Love to cook, especially holiday meals!
 
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