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Chicken and Vegetable Stew With Caraway

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“A delicious stew with a flavorful twist-caraway seed. Serve as is for a diabetic friendly meal, or add some potatoes and serve with crusty bread if not counting carbs.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 4-quart Dutch oven combine chicken, 3 3/4 cup water, bouillon, caraway, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 40 minutes. Stir in beans, carrots, celery, mushrooms and onions. Return to a boil; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.
  2. Remove chicken from Dutch oven; set aside and cool slightly. When cool enough to handle, remove meat from bones; discard bones.
  3. Cut up chicken and return to Dutch oven.
  4. In a small bowl, mix 1/4 cup cold water and flour; whisk until smooth. Add to stew and cook, stirring, until thickened and bubbly.
  5. Serve in bowls.

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