Chicken Stew
Delicious Chicken Stew with tender chicken, carrots, and aromatic herbs.
Equipment
- large pot
Ingredients
Vegetables
- 2 Tbsp. butter
- 2 large carrots, peeled and sliced into coins
- 1 stalk celery, chopped
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 1 Tbsp. all-purpose flour
- 3 sprigs fresh thyme
- ¾ lb. baby potatoes, quartered
Chicken & Broth
- 1 ½ lb. boneless skinless chicken breasts
- 3 cups low-sodium chicken broth
Garnish
- Freshly chopped parsley for garnish
Instructions
Cooking Steps
- In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
- Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.
- Garnish with parsley before serving.
Nutrition
Serving: 1servingCalories: 384kcalCarbohydrates: 34gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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