Chicken Stew
Make this chicken stew for a warm and cozy winter meal
Servings 6 servings
Calories 332kcal
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- ¼ cup all purpose flour - divided
- 1 tsp kosher salt
- 1 tsp dried parsley
- ¼ tsp black pepper
- 2 tbsp butter
- 4 stalks of celery - cut into slices
- 3 large carrots - peeled and diced
- 1 yellow onion - diced
- 4 cups chicken broth
- 2 lb yellow potatoes - peeled and cubed
- ½ tbsp worcestershire sauce
Instructions
- Cut chicken into small cubes. Mix 2 tbsp of flour with the salt, parsley and pepper. Toss the chicken in this flour mixture.
- Heat oil over medium heat in a large pot or dutch oven. Add the chicken to the warm oil and brown for about 5 minutes. Remove from the pot.
- Add the butter to the pot along with the celery, carrots and onion. Saute for 6-7 minutes. Add 2 tbsp of flour and toss with the veggies.
- Slowly mix in the chicken broth. Add the cubed potatoes and chicken back into the pot.
- Bring the stew to a boil, then reduce to a simmer. Simmer uncovered for 45 minutes.
- Take a potato masher and mash down some of the potatoes in the pot to make them smaller and the texture of the soup a little thicker.
- Stir in the worcetershire sauce and serve with some fresh parsley.
Notes
You can store leftovers in an airtight container for up to 4 days.
You can freeze this chicken stew for up to 4 months.
Nutrition
Calories: 332kcal | Carbohydrates: 37g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 1201mg | Potassium: 1298mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5374IU | Vitamin C: 35mg | Calcium: 59mg | Iron: 2mg
