This classic and versatile recipe is a perfect once-a-week meal. Serve the tender chicken along with the root vegetables and flavorful broth. Any leftover broth can be used within a few days or frozen to make stews, soups or sauces. Leftover chicken can be served cold or used in sandwiches and salads.
4 celery stalks, peeled and cut into 2-inch pieces
4 large carrots, peeled and cut into 2-inch pieces
4 yellow beets, peeled and quartered, or 4 parsnips, peeled and cut into 2-inch pieces
8 small red potatoes, scrubbed and halved
8 cups low-sodium chicken or vegetable broth
8 sprigs fresh flat-leaf parsley
2 bay leaves
1/4 teaspoon ground black pepper
Place chicken, onion, garlic, celery, carrots, beets and potatoes in a Dutch oven or stockpot large enough to hold the chicken and vegetables together. Add broth, 2 cups water, parsley, bay leaves and pepper. Bring to a simmer over medium-high heat.
Reduce heat to maintain a simmer and cook, uncovered, making sure the chicken is submerged (add more water if needed), for 45 to 50 minutes or until chicken is tender and juices run clear when pierced with a fork and vegetables are tender. Remove chicken from pot and set aside until cool enough to handle. Carve chicken into pieces and serve with vegetables and broth.
Per Serving:400 calories (60 from fat), 6g total fat, 1.5g saturated fat, 145mg cholesterol, 440mg sodium, 31g carbohydrates, (6 g dietary fiber, 11g sugar), 50g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.