For Christmas I got a subscription to Martha Stewart Everyday Magazine. (Thank-you Marcie!). I love it because it’s a small book that’s filled with seasonal recipes. Martha’s recipes are normally really simple and really good but generally I have to make a change here or there to ‘health-a-fy’ it. But having new ideas and recipes to follow helps me to make a healthy dinner instead of ordering in.

Have a look at how I changed the recipe! Apply these alterations to this one or something else you want to try!

She calls this one Kitchen-Sink Chicken Stew.

Here is what you’ll need:

• 4 large chicken breasts -bone in, skin on. (Martha used 8 chicken drumsticks)
• 1 Olive Oil (Martha used 2 tbsp of vegetable oil, I prefer olive and I tried to cut back)
• Large onion, diced
• 2 large carrots, chopped ( I added an extra carrot)
• 2 celery stalks, chopped ( I added an extra stalk)
• 3 garlic cloves, mashed
• Martha used russet potatoes, I omitted the starch.
• 1 pound collard greens, chopped
• 32 ounces V8 Juice (Martha used 48 ounces. I choose to cut back because I was a little afraid of the intense V8 flavor.)
• 16 ounces low sodium chicken broth
• 2 tsp Worcestershire Sauce
• 2 tsp White vinegar
• Cooked Quinoa ( Martha did no use Quinoa. I added some to replace the potatoes and make it a filling meal in a bowl)

Here is what you do:

1. Pour 1 tablespoon of In a large pot on medium/high.
2. Season the raw chicken with salt and pepper and add it to your pot. Sear – about 5 minutes a side.
3. 
4. Remove chicken from pot and add  carrots, garlic, onions, celery and collard greens.
5. Cook for 5 minutes, until onions are clear and greens are wilted.
6. Pour in your V8, chicken stock, worchestershire and add your chicken back in.
7. Bring to a boil and then simmer on low for 45 minutes to 1 hour.
8. Once the soup is done. Remove the chicken from the pot and take the chicken off the bone (it should fall off)
9. Add the chicken meat back into the soup.
10. Add in two tsp of white vinegar.
11. Serve! If you’re adding Quinoa, now is the time to do it. I use 2 ounces of already cooked Quinoa (I always have some in the refrigerator).

This is a great recipe because it keeps for a few days in your refrigerator. It’s a good one to bring for lunch and warm up in the microwave. It’s also nice to come home after a long day of work and have dinner ready.

*Nutritional Information  - Serves 8