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Nutrition info

AmountPer 375 g serving
  • Calories250
  • Protein27 g
  • Fat4 g
  • Saturated fat1 g
  • Carbohydrates27 g
  • Fibre3 g
  • Sugars4 g
  • Cholesterol60 mg
  • Sodium250 mg
% Daily ValuePer 375 g serving
  • Potassium27
  • Calcium6
  • Iron10
  • Vitamin A130
  • Vitamin C45
  • Vitamin B652
  • Vitamin B1224
  • Folate18
  • Magnesium
  • Zinc15
Food prep tip

Quick Chicken Stew

  • Soups & Stews
  • Popular
  • One-Pot
  • Gluten Free
  • Quick 'n' Easy
  • Breast
Prepping20min
Cooking60min
Restingmin
  • Servings10
Nutrition informationThis recipe contains 27 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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.