Hearty One-Pot Chicken Stew
Simple, low-calorie, and full of nutrients, this hearty stew comes together in no time!
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Servings: 4 SERVINGS
Calories: 317kcal
Ingredients
- 2 tbsp unsalted butter
- ½ medium onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, diced
- ½ tsp salt
- freshly ground black pepper to taste
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 3 ½ cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- ¾ lb baby potatoes, quartered
- ½ medium red bell pepper, diced
- 3 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- 1 cup green beans, cut into ½-inch pieces
- fresh parsley for garnish
Instructions
- Melt the butter in a large Dutch oven over medium-high heat and saute the onions, carrots, and celery until tender, about 5-8 minutes. Season with salt and pepper. Stir in the minced garlic and cook for 30 seconds more.
- Sprinkle in the flour and stir to coat the veggies. Pour in the chicken broth and add the chicken, potatoes, red bell pepper, thyme, and bay leaf. Simmer for 25-30 minutes or until the chicken is cooked through, adding the green beans 10 minutes before the cooking time is over.
- Turn the heat off and remove the chicken breasts. Shred them using two forks and return them to the pot. Check the seasoning and add more salt if needed. Serve hot and garnish with freshly chopped parsley if desired, and a slice of toasted crusty bread.
Nutrition
Calories: 317kcal | Carbohydrates: 24g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 459mg | Potassium: 829mg | Fiber: 4g | Sugar: 6g | Vitamin A: 137IU | Vitamin C: 54mg | Calcium: 14mg | Iron: 6mg