1 t olive oil
2 med. 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 med. russet potatoes, scrubbed and cubed
½ lb. green beans, ends trimmed and cut in 2Ó pieces
½ C dry white wine
2 bay leaves
½ t thyme leaves
½ t salt
Freshly ground black pepper
Heat oil in large skillet or dutch oven over med-hi 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 at 127 calories and 1.5 grams fat each.
I add mushrooms, too.
Genie Hendrix