Description
A filling and nutritious chicken and vegetable stew.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 4 cups chicken broth
- 2 cups carrots, diced
- 2 cups potatoes, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add chicken and cook until browned on all sides.
- Add onions and garlic, and sauté until onions are translucent.
- Add carrots, potatoes, celery, and herbs.
- Pour in the chicken broth and bring to a boil.
- Reduce heat, cover, and let simmer for 30 minutes.
- Season with salt and pepper before serving.
Notes
- Feel free to add any other vegetables you prefer.
- This stew can be made ahead and stored in the refrigerator.
- Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Hearty Chicken and Vegetable Stew