Caraway Chicken and Vegetable Stew Recipe


Preparation Time50 MinCooking Time10 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings2
MethodMain Ingredient
Interest Group


 Chicken thighs/Bone in breasts3 Pound, skinned
 Bone in chicken breasts3 Pound, skinned
 Water3 3⁄4 Cup (60 tbs)
 Instant chicken bouillon granules2 Teaspoon
 Salt1 Teaspoon
 Caraway seeds1 Teaspoon, crushed
 Ground black pepper1⁄4 Teaspoon
 Fresh green beans8 Ounce, trimmed and cut into 2-inch-long pieces
 Carrots2 Medium, cut into 3/4 inch chunks
 Celery stalks2 , bias cut into 1/2-inch thick slices
 Sliced fresh mushrooms2 Cup (32 tbs) (Use Shiitake, Crimini, Oyster, And/Or Button Mushrooms)
 Pearl onions1 Cup (16 tbs), peeled
 Cold water1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 1773 Calories from Fat 323

% Daily Value*

Total Fat 36 g55.2%

Saturated Fat 9.1 g45.7%

Trans Fat 0.9 g

Cholesterol 959.4 mg

Sodium 3263.3 mg136%

Total Carbohydrates 47 g15.7%

Dietary Fiber 7.9 g31.5%

Sugars 9.5 g

Protein 297 g594.7%

Vitamin A 219.3% Vitamin C 27.5%

Calcium 23.1% Iron 75.3%

*Based on a 2000 Calorie diet


1. In a 4-quart Dutch oven, combine chicken, the 3 3/4 cups water, the bouillon granules, salt, caraway seeds, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes. Stir in green beans, carrots, celery, mushrooms, and pearl onions. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.
2. Remove chicken pieces from the stew; set aside to cool slightly. When cool enough to handle, remove meat from bones; discard bones. Cut up the meat; add to vegetable mixture in Dutch oven. In a small bowl, combine the 1/4 cup cold water and the flour; whisk until smooth. Add to stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.