Ingredients
15
15 servings
- •1 tablespoon vegetable oil
- •1.5 pounds chicken, diced
- •4 rutabagas, peeled and diced
- •4 medium beets, peeled and diced
- •4 carrots, diced
- •3 stalks celery, diced
- •1 red onion, diced
- •water, or to cover
Instructions
- Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes.
- Add rutabagas, beets, carrots, celery, and onion to the pot.
- Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetables submerged.
Nutritional Facts
Per 15 servings
- Calories: 111
- Carbohydrate: 13g
- Fat: 2g
- Fiber: 4g
- Protein: 11g
- Sugar: 9g
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