Soy-Free Chicken and Mushroom Stew
Warm up with a comforting bowl of Soy-Free Chicken and Mushroom Stew, a hearty dish brimming with wholesome flavors and nourishing ingredients. This family-friendly stew brings together tender chicken thighs, earthy mushrooms, and a medley of fresh vegetables like carrots, celery, and potatoes, all slowly simmered in a fragrant chicken broth seasoned with thyme and rosemary. Perfect for those avoiding soy, this recipe delivers rich, layered flavors without any soy-based ingredients. Ready in just over an hour, it's an ideal weeknight meal that's both satisfying and healthy. Garnished with fresh parsley, this cozy stew is best served hot with crusty bread or a simple side salad, making it a versatile and delicious addition to your dinner rotation.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 10 ounces button mushrooms
- 2 medium potatoes
- 4 cups chicken broth
- 1 bay leaf
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Dice the chicken thighs into bite-sized pieces. Set them aside.
Peel and chop the onion, carrots, and celery stalks into small pieces. Mince the garlic cloves. Wipe the mushrooms clean and slice them. Peel and dice the potatoes.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces in batches and brown on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil, followed by the onions. Sauté for about 3 minutes until they start to become translucent.
Add the carrots, celery, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, around 5 minutes.
Return the browned chicken to the pot. Add the diced potatoes, chicken broth, bay leaf, dried thyme, dried rosemary, salt, and black pepper.
Stir everything together and bring the stew to a simmer. Cover the pot and let it cook for 35-40 minutes, or until the potatoes are tender and the flavors are well combined.
Remove the bay leaf. Taste the stew and adjust the seasoning if necessary.
Finely chop the fresh parsley and sprinkle it over the stew before serving.
Serve hot and enjoy your hearty and delicious Soy-Free Chicken and Mushroom Stew!
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 29.8 g | ||
| Protein | 214.0 g | 428% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 401 mg | 31% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 6672 mg | 142% | |
*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.
