Caraway Chicken and Vegetable Stew - 18g Carbs, 4g Fiber, 3g Sugar
From Diabetic Living Diet
Servings: 6
Contains Wheat/Gluten
Diabetes-Friendly
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 1 h 35 mins
3 lb chicken, thighs
3 3/4 cups water
2 tsp bouillon, chicken
1 tsp salt
1 tsp caraway seeds
1/4 tsp pepper, black ground
8 oz green beans
2 medium carrots
2 stalks celery
2 cups mushrooms, shiitake
1 cup onion, pearl
1/4 cup flour, all-purpose
1/4 cup water
1. In a 4-quart Dutch oven, combine chicken, the 3 3/4 cups water,
the bouillon granules, salt, caraway seeds, and pepper. Bring to
boiling; reduce heat. Cover and simmer for 40 minutes. Stir in
green beans, carrots, celery, mushrooms, and pearl onions. Return
to boiling; reduce heat. Cover and simmer about 10 minutes or
until chicken is tender.
2. Remove chicken pieces from the stew; set aside to cool slightly.
When cool enough to handle, remove meat from bones; discard bones.
Cut up the meat; add to vegetable mixture in Dutch oven. In a
small bowl, combine the 1/4 cup cold water and the flour; whisk
until smooth. Add to stew. Cook and stir until thickened and
bubbly. Cook and stir for 1 minute more.
Nutrition per Serving:
229 Calories, 5g Total Fat, 1g Saturated Fat, 107mg Cholesterol,
783mg Sodium, 18g Carbs, 4g Dietary Fiber, 3g Sugars, 28g Protein
Exchanges: Vegetable: 3, Lean Meat: 3
Carb Choices: 1