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Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›
https://eatfresh.org/eatfreshorg-mini-course
Ready In:
35 minutes
Serves: 6
What you'll need
Cutting board
Sharp knife
Measuring cups
Measuring spoons
Large pot (stockpot) with lid
Small bowl
Fork
Ingredients
Serves 6
2 1/4 cups Chicken Broth low-sodium
1/4 cup Water
1 Onion medium, peeled and chopped
4 1/2 cups Mixed Vegetables fresh or frozen
2 cups Chicken cooked, chopped
1 teaspoon Thyme dried
1 1/4 cups Baking Mix Reduced-fat, prepared
1/3 cup Milk low-fat
1 Egg
Directions
1.In a large pot, combine chicken broth, water, onion, vegetables, chicken, and thyme.
2.Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
3.Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken the stew.
4.Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded tablespoons onto hot chicken mixture. Cook over low heat, uncovered, for 5 minutes.
5.Cover and cook for 5 minutes more. Serve while hot.
Nutrition Facts
Serving Size 1.25 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 226 | ||
| % Daily Value* | ||
| Total Fat 5 g | 6% | |
| Saturated Fat 1 g | 5% | |
| Sodium 362 mg | 16% | |
| Total Carbohydrate 24 g | 9% | |
| Dietary Fiber 3 g | 11% | |
| Protein 21 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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