Bistro Chicken and Garden Vegetable Stew

Ingredients:

3-1/2 pounds assorted chicken drumsticks, thighs and breasts
2 quarts water
3 large red onions (about 9 to 11 ounces each), cut into narrow wedges
1 pound carrots (3 large or 4 medium), trimmed, halved, lengthwise and thickly sliced
1 pound potatoes, cut into chunks
1/2 pound mushrooms, sliced
2 teaspoons dried basil
2 teaspoons marjoram
2 teaspoons thyme
Salt and pepper, to taste

Directions:

Discard skin and fat from chicken parts as much as possible. Combine chicken and water in large pot. Add onions and carrots, cover and bring to boil. Simmer for 20 minutes. Add potatoes, return to boil and simmer 20 minutes longer or until chicken is tender. With slotted spoon, lift chicken from broth to plate. When cool enough to handle, discard bones and cut up chicken meat. Return chicken to broth. Add mushrooms, herbs, salt and pepper. Return to boil and simmer for 15 minutes. Makes 4 quarts (10 servings).

Nutrition Information:

Per serving: About 233 cal, 24 g pro, 22 g carb, 6 g fat, 22% cal from fat, 63 mg chol, 383 mg sod, 5 g fiber.