Herb Chicken Stew
Ingredients
- 4 lb. chicken, cooked and cubed
- 6 c. crushed, peeled tomatoes ⓘ
- 6 cloves garlic, crushed ⓘ
- 8 to 10 small new or red potatoes ⓘ
- 5 medium carrots, peeled and sliced ⓘ
- 2 tsp. dried basil ⓘ
- 3 bay leaves ⓘ
- 2 tsp. parsley ⓘ
- 2 tsp. tarragon ⓘ
- 5 to 6 cloves ⓘ
- 1 tsp. dill ⓘ
- 10 peppercorns ⓘ
- salt to taste ⓘ
- 2 zucchini, halved and sliced ⓘ
Instructions
- Poach chicken in just enough water to cover.
- Remove chicken from stock.
- Set aside chicken to cool.
- Reduce stock by rapidly boiling 10 to 15 minutes.
- Add tomatoes and garlic to stock. Simmer 10 minutes.
- Add carrots and seasonings*; simmer 10 minutes or until carrots are barely tender.
- Add potatoes, whole or quartered.
- Simmer until barely tender.
- Add chicken and zucchini.
- Stir in nutmeg just before serving.
- Great with crusty brown bread!
Nutrition & Diet Analysis (per serving)
534
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).