Chicken Stew

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Chicken Stew

Yield 6

Author Judy Doherty

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

This old-fashioned stew is thick, hearty, and a big favorite! We remade an old farm recipe to be easier to make and 50% lower in fat and sodium than the traditional one.

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Ingredients

• 1 onion, diced
• 4 carrots, diced
• 2 stalks of celery, sliced
• 1 tablespoon olive oil
• 2 boneless skinless chicken thighs cut in cubes
• 2 cups diced red potatoes with skin (rinse first)
• 4 cups chicken broth
• 2 tablespoons all-purpose flour
• 1 tsp thyme
• 1 tsp garlic powder
• fresh cracked black pepper to taste
• 1 bay leaf

Instructions

1. Heat a large Dutch Oven pot over medium heat. Add the oil followed by the onion, carrots, and celery. Saute until the onions turn transparent, about 3-5 minutes. Keep covered but stir frequently.
2. Add the chicken, potatoes, broth, flour, and seasonings all at once.
3. Bring to a boil. Lower the heat to a simmer. Cook covered on a low simmer for 15 minutes.
4. Remove the bay leaf.
5. Mash the potatoes slightly. Stir. Garnish with fresh parsley. Serve hot.

Nutrition Facts

Calories

130

Fat

4 g

Sat. Fat

1 g

Carbs

13 g

Fiber

2 g

Net carbs

11 g

Sugar

4 g

Protein

10 g

Sodium

659 mg

Cholesterol

39 mg

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