One Pot Chicken Stew Directions:
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Heat a 6-quart Dutch oven over medium-high heat, add olive oil, chicken, salt, and pepper. Brown the chicken and transfer it to a plate.
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Add onions, carrots, celery, and garlic. Cook for 3 minutes.
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Add flour and stir for 1 minute.
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Pour in the chicken stock and add potatoes. Cover and simmer for 15 minutes, stirring occasionally.
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Add green beans, corn, peas, herbs, and cooked chicken. Stir, cover, and bring back to a simmer.
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Remove the lid, stir in fat-free half-and-half, adjust seasoning, and serve hot.
WW Points Calculation
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Olive oil (1 tbsp): 4.00
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Just Bare chicken breast (1 1/2 lbs): 0.00
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Gold Medal all-purpose flour (2 tbsp): 1.50
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Swanson low sodium chicken stock (4 cups): 0.00
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Russet potatoes (1 1/2 cups): 0.00
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Onion, carrots, celery, garlic: 0.00
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Green beans, corn, peas: 0.00
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Fresh thyme, sage, rosemary: 0.00
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Land O’Lakes fat-free half-and-half (1/2 cup): 3.00
Points Information:
Total Points: 8.50
Servings: 6 servings (about 1 1/2 cups each)
Points per serving: 1.41
Nutrition Information
Calories: 168
Fat: 3g
Protein: 22g
Carbohydrates: 16g
Sugar: 4g
Sodium: 412mg
I'm waiting for your comments! Enjoy!
