From Heather McPherson ~~at; The Orlando Sentinel

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Name: Chicken and Vegetable Stew
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 32 ounces fat-free chicken broth; 4 skinned, bone-in chicken breast halves (2 1/4 pounds); 1 medium Onion chopped; 2 Ribs celery chopped; 14 ounces frozen white corn; 16 ounces frozen baby lima beans; 14 1/2 ounces crushed tomatoes; 1/3 cup Ketchup; 1/4 cup country ham chopped; 1 tablespoon Sugar; 3 tablespoons red-wine vinegar; 1 teaspoon Worcestershire sauce, hot sauce and dried marjoram

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INGREDIENTS

32 ounces fat-free chicken broth
4 skinned, bone-in chicken breast halves ; (2 1/4 pounds)
1 medium Onion ; chopped
2 Ribs celery ; chopped
14 ounces frozen white corn
16 ounces frozen baby lima beans
14 1/2 ounces crushed tomatoes
1/3 cup Ketchup
1/4 cup country ham ; chopped
1 tablespoon Sugar
3 tablespoons red-wine vinegar
1 teaspoon Worcestershire sauce, hot sauce and dried marjoram

Servings

INSTRUCTIONS

1. Boil broth in Dutch oven over medium-high heat. Add chicken, onion, celery. Return to boil. Reduce heat. Simmer 30 minutes. Remove chicken from pan. Let cool slightly. Remove bones and discard. Shred chicken.

2. Add corn, beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire, hot sauce, marjoram and chicken to pan. Boil. Reduce heat. Simmer 30 minutes.

NOTES

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Nutrition

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Serving Size: 1 Serving (1159g)
Recipe Makes: 8

Calories: 408
Calories from Fat: 65 (16%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.4g
Cholesterol 32.8mg		10 %
Sodium 4135.2mg		143 %
Potassium 1533.7mg		40 %
Total Carbohydrate 59.3g		17 %
	Dietary Fiber 14.1g	56 %
	Sugars, other 45.2g
Protein 30.2g		43 %
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: 408

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