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Chicken Stew

Updated: Jan 17, 2019

Try a healthy stew this weekend, perfect for a cold snowy day!

Serves 4 | Serving Size: 2 cups Total Time: 55 min | Prep: 15 min | Cook: 40 min

Lean chicken, vegetables, and the perfect spices make this stew a meal in a bowl.


2 teaspoons vegetable oil 1 onion, peeled and cut in chunks 3 carrots, peeled and cut in chunks 3/4 skinless chicken breast, cut in chunks 3 yellow potatoes, cut in chunks 1-1/2 cups chicken broth, low-sodium 1 cup water 1 bay leaf 1 teaspoon garlic powder 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried ground sage 1/4 teaspoon fresh ground black pepper

Directions: Place vegetable oil in Dutch Oven pan and heat over medium heat. Add the onion and carrots. Sauté until lightly browned, about 3 minutes.

Add the rest of the ingredients. Cover and bring to a boil. Lower heat to a simmer and cook until the potatoes and carrots are tender, about 30-35 minutes.

Serve in soup bowls.

© Food and Health Communications

Nutrition Facts

Serving Size 2 cups Servings Per Batch 4

Amount Per Serving Calories 214

Calories from Fat 34 % Daily Value *

Total Fat 4g 5%

Saturated Fat 1g 2%

Trans Fat 0g Cholesterol 21mg 7%

Sodium 101mg 4%

Total Carbohydrate 32g 10%

Dietary Fiber 5g 18%

Sugars 6g

Protein 14g 27%

Vitamin A 18 1%

• Vitamin C 31%

Calcium 5%

• Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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