General
Text

Chicken & Carrot Stew

Lesson 10

This has been in my arsenal for years.  It's full of vitamins and minerals, tastes great as leftovers and is super filling without being overly heavy.


Ingredients 

  • 1 pound chicken breasts, fat trimmed and diced into smaller peices
  • 1 TBS olive oil
  • salt and pepper
  • 1 medium onion, sliced thin
  • 4 garlic cloves, sliced thin
  • 3 carrots, peeled, halved lengthwise and diced
  • 1 TBS oregano
  • 1 28-ounce can crushed tomatoes
  • 1 can chickpeas, rinsed and drained
  • 1 8-ounce bag baby spinach


    • Directions

    1.  In a large soup pot, heat oil over medium-high heat and add chicken, seasoning with salt and pepper. Remove chicken once cooked and browned.

    2.  Add onion, garlic and carrots. Cook until onions have browned slightly.

    3.  Return chicken to the pot and stir in tomatoes, oregano and chickpeas. Cover and simmer for 15 minutes or until the soup has thickened.  Stir in spinach and serve.

    Leave a comment

    Comment as a guest:

    Name * E-Mail *
    Website
    Pen