Fall Garden Stew With Chicken

Fall Garden Stew With Chicken

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Fall Garden Stew With Chicken

– Ingredients-

3 cups chicken broth, low-sodium
3 cups canned tomatoes
1 cup turnips, chopped
1 cup squash, chopped
2 cups cabbage, chopped
2 cups onions, diced
2 cups fresh corn kernels cut off the cob
3 cloves garlic, minced
8 chicken thighs without skin
½ tsp cumin powder
1 tsp pepper
1 pinch sea salt
1 tbsp apple cider vinegar 

– Directions –
  1. Mix ingredients into a large stock pot and bring to a boil. Reduce the heat and simmer for at least 30 minutes, (covered) or until vegetables are tender and chicken is no longer pink. Add salt and pepper to taste.
  2. You may use more or substitute vegetables based on what you have and the flavour you desire. A whole chicken or stewing beef can be substituted in this versatile recipe or you can omit the meat altogether and add a can of cooked beans in the last 10 minutes of cooking for a truly vegetarian dish!
  3. Remove the bones just before serving. Enjoy! 
  4. Serves eight.
– Nutritional Analysis –

195 Calories; 4 g Fat (19.6% calories from fat); 21 g Protein; 20 g Carbohydrate; 4 g Dietary Fibre; 57 mg Cholesterol; 425 mg Sodium. Exchanges: ½ Grain (Starch); 2½ Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat.

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