Low Sodium Hearty Chicken Stew
Cozy up with a comforting bowl of Low Sodium Hearty Chicken Stew, a nourishing classic that’s perfect for any day you crave a homemade meal without the extra salt. This recipe features tender, shredded chicken, vibrant vegetables like carrots, celery, and peas, and soul-warming russet potatoes, all simmered in a flavorful, low-sodium chicken broth with hints of garlic, thyme, and bay leaf. Ready in just over an hour and serving six hearty portions, this stew is made entirely from wholesome ingredients and tailored for a low-sodium diet without compromising on taste. Whether you're seeking a family-friendly dinner or a satisfying meal-prep option, this rich and wholesome chicken stew is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large medium white onion
- 3 large carrots
- 3 celery stalks
- 3 cloves garlic
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon fresh thyme
- 2 large russet potatoes
- 1 cup frozen peas
- 0.5 teaspoon ground black pepper
- 1 cup unsalted chicken stock
Instructions
Begin by preparing the ingredients: chop the onion, slice the carrots and celery, mince the garlic, and cut the potatoes into 1-inch cubes.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove chicken from the pot and set aside.
In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
Add the minced garlic to the vegetables and cook for another minute until fragrant.
Pour in the low-sodium chicken broth, and return the chicken breasts to the pot. Add the bay leaf and thyme.
Increase the heat to bring the broth to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25 minutes.
After 25 minutes, remove the chicken breasts and shred them with two forks.
Add the potatoes to the pot, cover again, and cook for another 20 minutes until the potatoes are tender.
Return the shredded chicken to the pot and stir in the frozen peas. Let it simmer for another 5 minutes.
Season with ground black pepper to taste, and if needed, add unsalted chicken stock to achieve desired consistency.
Remove the bay leaf before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 41.8 g | ||
| Protein | 252.0 g | 504% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 399 mg | 31% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 6926 mg | 147% | |
*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.
