How many calories in Chicken Vegetable Stew?

Each serving contains approximately 280 calories, making it an excellent choice for weight management.

Can I freeze this stew for later?

Yes, this stew freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Store in an airtight container in the refrigerator for up to 4 days.

Naturally, yes. This recipe uses potatoes as a starch rather than flour or grains.

Home / Recipes / american / Chicken Vegetable Stew

americanEasynon vegetariangluten freedairy freenut free

RATING

4.5/5(118)

TASTE SCORE

8/10

Chicken simmered with carrots, celery, potato — comfort, low-sodium.

PREP

10m

COOK

30m

SERVES

1 BOWL

217 cal

SERVINGS

METHOD · 3 STEPS

1
Sauté the aromatics
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and dried thyme.
- Cook for 5 minutes until the onions are translucent and fragrant.
TIPKeep the heat at medium to prevent the garlic from burning and becoming bitter.
2
Brown the chicken cubes
- Increase the heat slightly and add the cubed chicken breast.
- Cook for 5 minutes, stirring occasionally to brown all sides.
- Ensure the chicken is mostly opaque before adding liquids.
3
Simmer the stew until tender
- Stir in the carrots, celery, and potatoes.
- Add the water, black pepper, and a small pinch of salt.
- Cover and simmer for 25 minutes until the potatoes are fork-tender.
TIPIf you prefer a thicker stew, mash a few of the cooked potato cubes against the side of the pot.

PRO TIPS

3 tips from the recipe — small details that make a real difference to the final dish.

1
Cut all vegetables into uniform 1-inch cubes to ensure they cook at the same rate.
2
For a richer flavor without adding sodium, use a homemade unsalted chicken stock instead of water.
3
Add a handful of fresh parsley at the very end for a burst of color and vitamin C.

RECIPE VARIATIONS