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One Pot Chicken Stew
Course:
Main Course
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
servings
Calories:
396
cal
Author:
Ashley Fehr
This easy and flavorful Chicken Stew is made in one pot with chicken thighs or breasts, potatoes, carrots, and onions with a rich and creamy sauce. It's the perfect comfort food for any time of year!
Print Recipe
US Customary
-
Metric
Ingredients
2
tablespoons
canola oil
6
boneless skinless chicken thighs
3/4
lb
Little Potatoes
(quartered)
2
large carrots
(peeled and sliced)
2
ribs
celery
(sliced)
1/2
medium onion
(finely diced)
1
teaspoon
minced garlic
3/4
teaspoon
salt
1/2
teaspoon
dried parsley
1/4
teaspoon
dried thyme
1/4
teaspoon
black pepper
1
bay leaf
3
cups
low sodium chicken broth, divided
2
tablespoons
corn starch
fresh parsley for garnish
Instructions
Heat oil in 4 quart dutch oven or soup pot over medium-high heat.
Add chicken thighs and cook for 2-3 minutes per side, just until lightly browned. Remove from the pot and set aside.
Add the potatoes, carrots, celery and onion and cook for 5-6 minutes until beginning to soften.
Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook 1 minute.
Add 2.5 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.
Add the chicken thighs back to the pot, pressing them down into the liquid.
Cover and reduce heat to low. Simmer for 15-20 minutes, until potatoes and carrots are tender.
Remove chicken and shred.
Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.
Cook for 2-3 minutes until slightly thickened. Serve with fresh parsley if desired.
Video
Nutrition
Calories:
396
cal
|
Carbohydrates:
26
g
|
Protein:
39
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Cholesterol:
161
mg
|
Sodium:
683
mg
|
Potassium:
1095
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
5226
IU
|
Vitamin C:
21
mg
|
Calcium:
54
mg
|
Iron:
3
mg