Quick Chicken Stew

Quick Chicken Stew

This chicken stew uses classic ingredients and is the perfect meal to enjoy on a cold winter day.

Ingredients

  • Serves: 10
  • Prep Time:
  • Cook Time:
  • 1 tbsp (15 mL) olive oil
  • 1 1/2 cup (375 mL) onions, diced
  • 1 cup (250 mL) celery, sliced (include some leaves)
  • 6 potatoes, medium, peel on
  • 3 cups (750 mL) carrots, peeled and sliced
  • 2.2 lb (1 kg) boneless, skinless chicken breasts
  • 4 cups (1 L) low-sodium chicken broth
  • 1 tsp (5 mL) thyme, dried
  • 1/2 tsp (2.5 mL) oregano, dried
  • 1/2 tsp (2.5 mL) black pepper
  • 2 bay leaves
  • 5 tbsp (75 mL) cornstarch
  • 1/4 cup (60 mL) cold water
  • 1/4 tsp (1.25 mL) salt
  • 1/2 cup (125 mL) parsley, fresh, chopped, for garnish

Instructions

  1. Heat olive oil in large pot with tight fitting lid. Saute the diced onion and sliced celery for a few minutes.

  2. Cut potatoes, carrots and chicken breast into uniform chunks about 1 ½ inches (4 cm) in size and add to pot. Add chicken broth to the pot with the dried thyme, oregano, black pepper and bay leaves and stir. Bring to a boil, cover and simmer with lid on for 45 minutes.

  3. Discard bay leaves. To thicken, mix cornstarch with the cold water in a medium size bowl. Stir until well dissolved and cornstarch has no lumps. Then stir in ½ cup (125 ml) of the hot chicken broth from the pot and stir to dissolve. Add to the stew and mix well to combine. Simmer another 5 or until it thickens.

  4. To serve ladle into bowls. Garnish with chopped fresh parsley.

Nutrition Info

  • Per 375 g serving Amount
  • Calories 250
  • Protein 27 g
  • Fat 4 g
  • Saturated Fat 1 g
  • Carbohydrate 27 g
  • Fibre 3 g
  • Sugar 4 g
  • Cholesterol 60 mg
  • Sodium 250 mg
  • Per 375 g serving % Daily Value
  • Potassium 27
  • Calcium 6
  • Iron 10
  • Vitamin A 130
  • Vitamin C 45
  • Vitamin B6 52
  • Vitamin B12 24
  • Folate 18
  • Magnesium 24
  • Zinc 15

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