Chicken And Corn Stew

Ingredients

Servings: 8 | Prep Time: 15 minutes

1 tbsp olive oil

1 lb boneless, skinless chicken breast, cut into small chunks

1 cup diced carrots

1 cup diced celery

1 cup diced onion

1 tsp garlic powder

1 tsp dried thyme

1 lb frozen corn niblets

1 15.8-oz can navy beans, rinsed and drained

32 oz reduced-sodium, fat-free chicken broth

3/4 cup quick barley

2 bay leaves

1/2 tsp salt (optional)

1/2 tsp ground black pepper

Calories 250

Carbohydrate 36g

Dietary Fiber 6g

Sugar 4g

Fat 4g

Sodium 375mg

Add olive oil to a large soup pot over medium-high heat. Add chicken and sauté for 3-4 minutes or until it begins to cook through.
Add carrots, celery and onion. Sauté for 5 minutes or until onions turn clear and chicken is cooked.
Add remaining ingredients. Bring to a boil, then reduce to a simmer for 20 minutes.

Fun Facts / Cooking Tips
	Any kind of bean would work great in this stew; try cannellini beans (white kidney beans), garbanzo beans or black eyed peas.

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