Chicken Stew
Juicy, tender chicken, savory seasoning, and hearty veggies come together in this stew to create a filling, flavorful meal.
Servings: 4
Ingredients
- 1 ½ pounds chicken breast (cut into bite-sized pieces)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 cup diced carrot about 2 large carrots
- 1 cup diced celery about 2 stalks celery
- 1 cup diced white onion about ½ of a large onion
- 4 cups chicken broth
- 2 cups diced red baby potatoes
Instructions
- Add the chicken, butter, and spices to a large pot. Cook the chicken over medium heat until it reaches an internal temperature of 165°F.
- Without removing the chicken, add the diced carrots, celery, and onions to the pot. Cook the veggies for about 5 minutes over medium heat.
- Add the chicken broth and diced potatoes. Maintain the heat at a medium temperature and allow the stew to simmer for 25 minutes, or until the potatoes are soft and tender.
- Serve and enjoy!
Notes
- Store your leftover stew in the fridge for up to 5 days. Keep it in an airtight container and reheat it in the microwave for about 1 minute.
- This stew is great topped with some fresh parsley. For some extra sharp flavor you can also use a pinch of freshly grated parmesan cheese.
- Because of all the salt in the broth, I like to salt and pepper my stew to taste as it is being served. I personally do not think it needs any salt or pepper added.
- Cooking the veggies before adding the broth helps them tenderize faster and releases some of their flavor, allowing it to blend together as the stew simmers.
- If you have fresh garlic, you can use 2 cloves of freshly minced garlic in place of the garlic powder.
Nutrition
Serving: 1 of 4 servings | Calories: 352kcal | Carbohydrates: 22g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 1163mg | Potassium: 1227mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5702IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 2mg
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