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Chicken and Kielbasa Winter Stew
- Makes: 6 servings
- Prep 30 mins
- Cook 30 mins to 35 mins
Ingredients
-
1/2
cup
chopped onion (1 medium)
-
1/2
cup
sliced carrot (1 medium)
-
1/2
cup
sliced celery (1 stalk)
-
2
cloves
garlic, minced
-
1
tablespoon
canola or olive oil
-
2
14 1/2 -
ounce cans
chicken broth or 3 1/2 cups chicken stock
-
2
cups
cubed potatoes, parsnips, butternut squash and/or sweet potatoes
-
1
14 1/2 -
ounce can
diced tomatoes
-
1
8-ounce can tomato sauce
-
2
teaspoons
dried Italian seasoning, crushed
-
1/2
teaspoon
ground black pepper or 1/4 teaspoon cayenne pepper
-
1 1/2
cup bite-size pieces
cooked chicken (deli-roasted, refrigerated cooked strips, or leftovers; about 8 ounces)
-
8
ounces
cooked turkey kielbasa, cut into 1/2-inch slices
-
1/4
cup
snipped fresh Italian (flat-leaf) parsley
Directions
- In a Dutch oven, cook onion, carrot, celery and garlic in hot oil over medium heat until onion is tender. Add chicken broth, potatoes, undrained tomatoes, tomato sauce, Italian seasoning and pepper. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, turkey kielbasa, and parsley; simmer, covered, about 5 minutes or until heated through.
- To serve, ladle stew into shallow soup bowls. Serve with breadsticks or crusty French bread.
Nutrition Facts
(Chicken and Kielbasa Winter Stew)
Servings Per Recipe 6, cal. (kcal) 226, Potassium (mg) 577, sodium (mg) 1431, Folate (µg) 28, Fat, total (g) 9, chol. (mg) 65, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 2, pro. (g) 19, calcium (mg) 61, Cobalamin (Vit. B12) (µg) 0, carb. (g) 19, Polyunsaturated fat (g) 1, Thiamin (mg) 0, vit. C (mg) 28, fiber (g) 3, sat. fat (g) 2, Niacin (mg) 5, Monosaturated fat (g) 3, Riboflavin (mg) 0, Trans fatty acid (g) 0, vit. A (IU) 2235, sugar (g) 6
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