Instructions
Spray a large pot with cooking spray and saute the celery, carrot, and onion until tender about 5 minutes. Stir in the tomatoes and juices, 2 cups
broth, basil, thyme, and bay leaf.
Add the chicken breasts and bring to a boil. Reduce heat and simmer until the chicken is cooked through and liquid is reduced. Make sure to turn chicken over
and stir pot contents occasionally, about 30 minutes. Remove chicken and shred or cut into small bite size pieces. Return chicken to pot and remove bay leaf. Add beans to pot and cook until heated through
. Add remaining broth and stir until it reaches desired stew consistency. Season with salt and pepper.
Serve hot or cool to room temperature and put in a freezer capable container, label and
freeze upto 2 months. When ready to eat, remove from freezer to thaw. Reheat over low in a pot on stove.
Nutritional Information Per Serving: Calories 181, protein 25 g, Carbs 16 g, Fat 1g,
Calories from Fat 7, Sat Fat 0 g, Dietary Fiber 4 g, Cholesterol 49 mg, Sodium 574 mg, Diabetic Exchanges: 3 very lean meat, 1 starch.
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