Low Sodium Cream Stew
Indulge in the comforting warmth of a hearty bowl of Low Sodium Cream Stew—a lighter twist on a classic dish that's perfect for those mindful of their salt intake. This flavorful stew features tender chunks of chicken, a medley of fresh vegetables including carrots, celery, and potatoes, and the subtle aroma of fresh thyme. A creamy, velvety base is achieved using unsalted butter, milk, and a low sodium chicken broth, ensuring every spoonful is rich yet heart-healthy. Finished with vibrant green peas and a sprinkle of fresh parsley, this stew delivers a wholesome, satisfying meal without compromise. Whether served as a standalone entrée or paired with rustic bread, it's an irresistible choice for family dinners or cozy nights in. Designed for both flavor and wellness, this recipe proves you don't need excess sodium to enjoy a truly comforting dish.
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Recipe Information
Ingredients
- 1 pound boneless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 4 cups low sodium chicken broth
- 1 teaspoon fresh thyme
- 0.5 teaspoon fresh ground black pepper
- 1 cup green peas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon chopped parsley
Instructions
Dice the chicken breasts into bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, sliced carrots, sliced celery, and diced potatoes. Cook for 4-5 minutes until the vegetables start to soften.
Pour the low sodium chicken broth into the pot and add fresh thyme and black pepper. Bring the mixture to a simmer.
Add the browned chicken back to the pot. Cover and let it simmer for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
Stir in the green peas and cook for another 5 minutes.
In a small saucepan, melt the unsalted butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes until the mixture is golden and starts to bubble.
Slowly whisk in the milk, cooking until thickened, about 3-4 minutes. Remove from heat.
Gradually add the milk mixture to the stew, stirring constantly until the stew is creamy and well combined.
Taste and adjust the seasoning if necessary with more pepper. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 38.8 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 689 mg | 53% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5589 mg | 119% | |
*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.
