Skip to main content New<> this month
Get the Allrecipes magazine

Low-Cholesterol Tomato Chicken Stew

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  0 photos

"A hearty mix of vegetables with boneless chicken breast. Low cholesterol. Add dumplings if desired."
Added to shopping list. Go to shopping list.


4 h 35 m servings 301
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Heat olive oil in a large stew pot over medium heat. Cook and stir chicken until browned on the outside, about 5 minutes.
  2. Add potatoes, onions, green beans, water, tomatoes, rutabaga, tomato sauce, tomato juice, celery, parsley, garlic, bouillon, peppercorns, cloves and bay leaf. Cook over low heat until vegetables are soft, about 4 hours. Check level of liquid and add water as needed.
  3. Season with salt and pepper. Discard peppercorns, cloves, and bay leaf before serving.


  • Cook's Notes:
  • Substitute 2 cans of cut green beans for the fresh ones, if desired.
  • Use fresh rutabaga instead of frozen, if preferred.

Nutrition Facts

Per Serving: 301 calories; 5.1 48 18 29 530 Full nutrition

Explore more


Read all reviews 0