Speedy Chicken Stew Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMain Ingredient

Ingredients

 Boneless skinless chicken thigh4
 Salt1⁄4 Teaspoon
 Freshly ground black pepper1⁄8 Teaspoon
 Poultry seasoning1 1⁄2 Teaspoon
 Olive oil2 Tablespoon
 Sliced celery1 Cup (16 tbs)
 Frozen pearl onions1 Cup (16 tbs)
 Chicken broth1 1⁄2 Cup (24 tbs)
 Broccoli florets1 Cup (16 tbs)
 Frozen green peas1⁄2 Cup (8 tbs)
 Baby carrots/Sliced carrots1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 253 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.6%

Saturated Fat 3 g14.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 422.6 mg17.6%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2.7 g10.7%

Sugars 5.8 g

Protein 16 g31.2%

Vitamin A 129.2% Vitamin C 85.9%

Calcium 8.2% Iron 9.8%

*Based on a 2000 Calorie diet

Directions

1. Season chicken with salt, pepper, and 1/2 teaspoon of poultry seasoning. Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning, until lightly browned, about 6 minutes
2. Add carrots, celery, and onions, stirring to coat with oil. Add broth and remaining 1 teaspoon poultry seasoning. Bring to a boil, reduce heat to medium-low, cover, and simmer 10 minutes.
3. Add broccoli and simmer 3 minutes. Add peas and simmer 2 minutes. Uncover, raise heat to medium-high, and boil 2 minutes to reduce broth slightly. Season with additional salt and pepper to taste. Serve chicken, vegetables, and broth in shallow soup bowls.
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