Old Fashioned Chicken Stew
User Reviews
5.0
63 reviews
Excellent
Old Fashioned Chicken Stew
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Old Fashioned Chicken Stew is rich, hearty, and full of deep and savory chicken flavor. It is the perfect meal for the family on a cold day!
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Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 1 yellow onion peeled and diced
- 2 teaspoons minced garlic about 2 cloves
- 4 carrots peeled and cut into bite-sized chunks
- 4 celery ribs trimmed and sliced
- 1 1/2 pounds red potatoes scrubbed and cut into bite-sized chunks
- 4 cups chicken broth
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 whole bay leaves
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 2 teaspoons chopped fresh parsley for garnish
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Instructions
- Pat the 1 1/2 pounds boneless skinless chicken breasts dry with a paper towel. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Peel and dice the 1 yellow onion. Peel the 4 carrots and cut into bite-sized chunks. Trim the 4 celery ribs and slice into thin pieces. Scrub the 1 1/2 pounds red potatoes, remove any blemishes, and cut into bite-sized chunks.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pot over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until browned and cooked through. Transfer to a cutting board and shred using two forks.
- Add the remaining 2 tablespoons butter to the pot over medium-high heat. Stir in the onion, 2 teaspoons minced garlic, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
- Pour in the 4 cups chicken broth and add the shredded chicken and potatoes. Season with 1 teaspoon ground sage, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 4 whole bay leaves.
- Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally, until the potatoes and carrots are tender.
- In a small bowl, mix 1/4 cup cold water and 2 tablespoons cornstarch until dissolved. Stir the cornstarch mixture into the stew and cook over low heat until thickened, about 10 minutes.
- Season with additional salt and pepper to taste. Remove the bay leaves before serving.
- Serve hot, garnished with chopped parsley.
Notes
- Substitute the cornstarch slurry with 1 cup of heavy cream if desired.
Nutrition Information
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Serving
1serving
Calories
329kcal
(16%)
Carbohydrates
28g
(9%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
1214mg
(51%)
Potassium
1300mg
(37%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
7158IU
(143%)
Vitamin C
28mg
(31%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 1214mg | 51% |
| Potassium | 1300mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 7158IU | 143% |
| Vitamin C | 28mg | 31% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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