Old-Fashioned Chicken Stew

Ingredients

• 1 tsp olive oil
• 2 medium onions, chopped (1½ C)
• 2 boneless, skinless chicken breast halves, cut in cubes
• 3 cloves garlic, crushed through press
• 2 (16 oz) cans nonfat chicken broth
• 32 oz water
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 medium russet potatoes, scrubbed and cubed
• ½ lb green beans, ends trimmed, cut in 2” pieces
• ½ C dry white wine
• 2 bay leaves
• ½ tsp thyme leaves
• ½ tsp salt
• Freshly ground black pepper

Directions

Heat oil in large skillet or dutch oven over med-high heat. Fry the onions, stirring frequently until soft, about 3-4 minutes. Add the cubed chicken and garlic and continue to cook and stir for about 5 minutes longer. Pour in the chicken broth and water and add remaining ingredients. Bring to a simmer and cook for 30 to 40 minutes. Monitor heat so the stew simmers without boiling.

Serve in deep bowls. Makes 8 servings.

I add mushrooms, too. Genie Hendrix