Chicken Vegetable Stew


A very easy stew. One of the first recipes my mother taught me when I was a teenager.

4 servings


  • 4 skinless, boneless chicken breast halves, cut into bite size pieces

  • 1 onion, chopped

  • ½ pound baby carrots

  • 4 potatoes

  • ½ teaspoon salt

  • ¼ teaspoon ground turmeric

  • 3 tablespoons tomato paste

  • ½ cup water

  • ¼ teaspoon garlic powder (Optional)

  • ½ teaspoon ground black pepper (Optional)


  1. In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.

  2. Cook for 1 to 1 1/2 hours on medium low heat. Serve.

Nutrition Facts (per serving)

336 Calories
2g Fat
47g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 336
% Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 68mg 23%
Sodium 521mg 23%
Total Carbohydrate 47g 17%
Dietary Fiber 7g 26%
Total Sugars 7g
Protein 33g
Vitamin C 50mg 249%
Calcium 69mg 5%
Iron 4mg 20%
Potassium 1503mg 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.