Low Sodium Chicken and Mushroom Stew
Warm up with the comforting, wholesome flavors of this *Low Sodium Chicken and Mushroom Stew*, a hearty, nutritious meal that's perfect for family dinners or a cozy night in. Tender chicken thighs, earthy cremini mushrooms, and a medley of fresh vegetables like carrots, celery, and potatoes come together in a rich, herb-infused broth. Using low-sodium chicken stock and aromatic seasonings like thyme, rosemary, and garlic ensures this stew is both heart-healthy and full of flavor. Thickened to perfection with a touch of cornstarch, it offers a creamy texture without the addition of heavy cream. Ready in just over an hour, this one-pot wonder is a satisfying, low-salt alternative to classic comfort food, ideal for those seeking a healthier twist on stew. Serve it warm with a sprinkle of fresh parsley for an inviting, flavorful finish. Keywords: low sodium stew, chicken and mushroom recipe, hearty healthy dinner, one-pot meal.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large Onion
- 3 medium Carrots
- 2 medium Celery stalks
- 3 cloves Garlic
- 12 ounces Cremini mushrooms
- 4 cups Low-sodium chicken broth
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 0.5 teaspoon Black pepper
- 1 whole Bay leaf
- 2 tablespoons Fresh parsley
- 3 medium Potatoes
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Cut the chicken thighs into 1-inch pieces and set aside.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Add chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Chop the onion, carrots, and celery into bite-sized pieces.
Mince the garlic cloves.
Add the remaining tablespoon of olive oil to the pot. Add the chopped onion, carrots, celery, and garlic, and sauté for 5 minutes until they begin to soften.
Slice the mushrooms and add them to the pot, cooking for an additional 3 minutes.
Pour in the low-sodium chicken broth and return the chicken to the pot.
Add dried thyme, dried rosemary, black pepper, and the bay leaf.
Peel and cube the potatoes, then add them to the pot.
Stir everything together and bring the stew to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 40-45 minutes, stirring occasionally until vegetables are tender and chicken is cooked through.
In a small bowl, combine the cornstarch and water to make a slurry.
Add the cornstarch slurry to the stew and stir well to thicken.
Simmer uncovered for an additional 5 minutes.
Chop the fresh parsley and stir it into the stew just before serving.
Discard the bay leaf and serve the stew hot.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 38.4 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 426 mg | 33% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7664 mg | 163% | |
*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.
