Chicken and Potato Stew
This hearty stew, loaded with tender chicken, potatoes, carrots and fresh thyme, is the perfect comfort food for a chilly evening.
Servings: 4 -6 servings
Calories: 438kcal
Equipment
- Soup Bowls
Ingredients
- 3 tablespoons butter
- 1 1/2 cups chopped carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2-3 cloves garlic minced
- 3 tablespoons flour
- 4-5 cups chicken broth
- 3 sprigs fresh thyme
- Salt and pepper to taste
- 2-3 cups cooked shredded chicken
- 1 pound baby potatoes halved or quartered
Instructions
- In a large Dutch oven, melt butter over medium heat. Add carrots, celery, onions and garlic. Cook until vegetables are tender, 6-8 minutes.
- Add flour and stir to coat vegetables. Gradually whisk in chicken broth. Stir in thyme. Season with salt and pepper, to taste.
- Stir in chicken and potatoes, adding a bit more broth as needed to cover chicken and vegetables. Bring to a simmer and cook until potatoes are tender and broth is thickened, about 20 minutes.
- Garnish with fresh thyme, if desired.
Video
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 29g | Protein: 42g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 133mg | Sodium: 3320mg | Fiber: 4g | Sugar: 7g