Easy Chicken Stew
Made with vegetables, chicken, broth, and a touch of cream, this healthy chicken stew fills you up without leaving you ready for a nap.
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Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 small onion, diced
- 3 large carrots, peeled and cut into ½-inch rounds
- 3 ribs celery, diced
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 medium golden potatoes, quartered
- 32 ounces chicken broth, (4 cups)
- 1 cup water, or more broth
- 1 cup frozen green peas, or canned
- ½ cup half and half*, or cream
Instructions
Sauté the chicken:
- In a large soup pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and sauté for 2 -3 minutes until the chicken is browned.
- Remove the chicken from the pot and set it aside on a plate.
Cook the stew:
- Add the remaining tablespoon of oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, salt, pepper, potatoes, chicken broth, water, and chicken pieces. Bring to a boil, reduce heat and simmer for 20 – 30 minutes, until the potatoes are fork-tender.
- Stir in the green peas and half and half, cook for another 10 minutes, or until thickened.
- Remove the bay leaves and serve the soup.
Notes
- Use Yukon yellow potatoes or baby potatoes (halved), unpeeled. Russet potatoes should be washed and peeled.
- Poultry seasoning can be used (same amount) if you don't have dried thyme or rosemary.
Nutrition
Serving: 1 bowl | Calories: 362kcal | Carbohydrates: 37g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 589mg | Potassium: 1238mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5330IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 3mg
