Perfect on cold winter nights, this hearty chicken stew will warm you right up. Serve it with some homemade biscuits for a filling meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 4-quart Dutch oven heat oil over medium heat. Add chicken, carrots, celery, leeks, and garlic. Cook and stir for 5 to 8 minutes or until chicken is brown on all sides and vegetables are starting to soften. Stir in chicken broth, potato, green beans, rosemary, and ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender and chicken is no longer pink.

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  • Meanwhile, in a small bowl whisk together milk and flour until smooth. Stir mixture into cooked stew mixture. Return to boiling; reduce heat. Cook and stir about 2 minutes or until mixture is thickened. To serve, ladle stew into four bowls. Sprinkle each serving with cracked black pepper.

Tips

Serve with Jack Cheese Biscuits.

Nutrition Facts

269 calories; 7.4 g total fat; 1.4 g saturated fat; 108 mg cholesterol; 462 mg sodium. 957 mg potassium; 23.5 g carbohydrates; 4.3 g fiber; 8 g sugar; 27.3 g protein; 11313 IU vitamin a iu; 17 mg vitamin c; 77 mcg folate; 131 mg calcium; 3 mg iron; 67 mg magnesium;