Brunswick Stew #2
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INGREDIENTS
INSTRUCTIONS
Simmer chicken in salted water until tender. Drain broth and set aside. Cut meat from bones. Skim fat from broth. Boil broth to concentrate it to about 2 cups. If using fresh new potatoes, add to broth and simmer for 10 minutes. Add lima beans, tomato sauce and onion. (Add canned new potatoes with other canned vegetables). Cook 20 minutes longer. Add chicken, corn and seasonings. Cook 15 to 20 minutes longer. Yield: 6 servings. BETH BRIDGFORTH (MRS. JOHN D.) FORREST CITY, AR From
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (623g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 176 | ||
| Calories from Fat: 13 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.5g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2656.4mg | 92 % | |
| Potassium 1816mg | 48 % | |
| Total Carbohydrate 39.7g | 12 % | |
| Dietary Fiber 9.4g | 37 % | |
| Sugars, other 30.4g | ||
| Protein 8.3g | 12 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 176
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