Healthy Tasty Chicken Stew
Warm up with a bowl of Healthy Tasty Chicken Stew, a hearty and nourishing dish perfect for any season. This one-pot meal combines tender, seared chicken thighs with a vibrant medley of vegetables like carrots, celery, and potatoes simmered in a flavorful low-sodium chicken broth. Enhanced with aromatic herbs like thyme and rosemary and finished with a touch of sweetness from peas and freshness from chopped parsley, this stew strikes the perfect balance between comfort food and health-conscious dining. Ready in just an hour, this gluten-free and protein-packed recipe is easy to prepare and ideal for meal prep or weeknight dinners. Serve it with crusty bread, or enjoy it on its own for a wholesome, satisfying experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 medium potatoes, diced
- 4 cups chicken broth, low sodium
- 1 14-ounce can canned diced tomatoes, with juices
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper. Add them to the pot and sear for 3-4 minutes on each side until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion. Sauté for 2-3 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the sliced carrots, celery, and diced potatoes. Cook for 3-4 minutes, stirring occasionally.
Pour in the chicken broth and canned diced tomatoes with their juices. Stir to combine.
Return the chicken thighs to the pot, followed by the bay leaf, dried thyme, and dried rosemary.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the stew.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf and garnish the stew with fresh chopped parsley before serving. Enjoy your healthy, tasty chicken stew!
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4252 mg | 185% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 38.2 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 436 mg | 34% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5926 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
