Low Fat Cream Stew
Indulge in the comforting warmth of this Low Fat Cream Stew, a lighter twist on the classic cream-based favorite. Bursting with wholesome ingredients like tender chicken breast, hearty potatoes, and a medley of colorful vegetables—including carrots, celery, and peas—this stew delivers big flavors without the guilt. The creamy texture is achieved with a clever combination of low-fat milk and cornstarch, creating a velvety base without heavy cream. Simmered in low-sodium chicken broth and finished with a touch of fresh parsley, this easy-to-make recipe is perfect for busy weeknights or cozy gatherings. Ready in just an hour and made in a single pot, it’s a healthy, satisfying, and delicious way to enjoy comfort food. Perfect for those seeking low-fat dinner recipes, creamy stews, or wholesome chicken dishes!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 whole medium onion, diced
- 2 whole carrots, sliced
- 2 whole celery stalks, sliced
- 3 whole garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 2 cups low-fat milk
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken breast into bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently.
Add the cubed potatoes and cooked chicken back into the pot. Pour in the chicken broth, ensuring all ingredients are covered. Bring to a boil.
Once boiling, reduce the heat to low and let the stew simmer covered for 20 minutes until the potatoes are tender.
In a small bowl, whisk together the low-fat milk and cornstarch until smooth.
Slowly pour the milk mixture into the pot, stirring continuously until the stew thickens, about 5 minutes.
Stir in the frozen peas, then add salt and black pepper to taste. Let it cook for another 5 minutes.
Remove from heat and stir in the chopped fresh parsley. Adjust seasoning if necessary.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 3390 mg | 147% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 47.1 g | ||
| Protein | 196.7 g | 393% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 862 mg | 66% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4116 mg | 88% | |
*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.
