Chicken Stew Recipe
When the weather turns cold, turn to our hearty Chicken Stew. It's healthy, tasty, and incredibly easy to whip up, making it the ideal comfort food!
Servings: 4
Calories: 438kcal
Ingredients
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- dash pepper
- 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
- 3 Tbsp butter
- 1 tsp minced garlic
- 1/2 onion sliced
- 1 cup fresh green beans diced
- 2 medium potatoes peeled and cut into 3/4-inch cubes
- 3 medium carrots cut into 1/4-inch slices
- 2 cups chicken broth
- 1/2 tsp dried thyme
- 1 tablespoon cornstarch
- garlic salt and pepper season to taste
Instructions
- Combine the flour, salt, and pepper in a shallow dish. Add chicken, a few pieces at a time, and turn to coat with flour mixture.
- In a large stock pot or Dutch oven, melt butter and cook chicken until juices run clear. Add garlic, onion, and green beans, and cook for 3 minutes. Add potatoes and carrots.
- In a small bowl, combine the broth, thyme, and cornstarch and pour into the pot. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the vegetables are tender.
- Add salt and pepper to taste.
Notes
STORE Chicken Stew leftovers in an airtight container and refrigerate for up to 3-4 days. You can transfer portions to the freezer and FREEZE them for up to 3 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm on the stove over medium-high heat until heated through. You can also reheat in the microwave, stirring occasionally, until hot.
Nutrition
Calories: 438kcal | Carbohydrates: 37g | Protein: 41g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 1.032mg | Potassium: 1.341mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8.156IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 3mg
