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




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Nutrition Facts

1 3/4 cups
269 calories; protein 27.3g; carbohydrates 23.5g; dietary fiber 4.3g; sugars 8g; fat 7.4g; saturated fat 1.4g; cholesterol 108.3mg; vitamin a iu 11313.1IU; vitamin c 16.6mg; folate 77.2mcg; calcium 130.9mg; iron 3.1mg; magnesium 67.4mg; potassium 956.9mg; sodium 461.9mg.

3 lean protein, 3 vegetable, 1/2 fat, 1/2 starch