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New Potato-Chicken Stew

New Potato-Chicken Stew
  • Prep 5 min
  • Total 25 min
  • Servings 4
Need a fast soup? This one's ready in a flash. It's satisfying, too, with chicken, broccoli and new potatoes.
Updated June 29, 2006

Ingredients

  • 2 cups broccoli flowerets or snap pea pods
  • 1 cup water
  • 6 new red potatoes, (3/4 pound), cut into fourths
  • 3 boneless skinless chicken breast halves, (3/4 pound), cut into 1-inch cubes
  • 1 jar (12 ounces) chicken gravy

Steps

  • 1
    Mix all ingredients in 3-quart saucepan.
  • 2
    Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender and chicken is no longer pink in center.

  • Red potatoes are recommended for using in stews because they hold their shape when cooked.

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
70
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
55 mg
Sodium
560 mg
Potassium
590 mg
Total Carbohydrate
22 g
Dietary Fiber
3 g
Protein
24 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
22%
22%
Calcium
6%
6%
Iron
12%
12%
Exchanges:
1 Starch; 1 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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