Healthy Tasty Chicken Stew

Warm up with a bowl of Healthy Tasty Chicken Stew, a hearty and nourishing dish perfect for any season. This one-pot meal combines tender, seared chicken thighs with a vibrant medley of vegetables like carrots, celery, and potatoes simmered in a flavorful low-sodium chicken broth. Enhanced with aromatic herbs like thyme and rosemary and finished with a touch of sweetness from peas and freshness from chopped parsley, this stew strikes the perfect balance between comfort food and health-conscious dining. Ready in just an hour, this gluten-free and protein-packed recipe is easy to prepare and ideal for meal prep or weeknight dinners. Serve it with crusty bread, or enjoy it on its own for a wholesome, satisfying experience.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, sliced
• 2 medium celery stalks, sliced
• 3 medium potatoes, diced
• 4 cups chicken broth, low sodium
• 1 14-ounce can canned diced tomatoes, with juices
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with salt and black pepper. Add them to the pot and sear for 3-4 minutes on each side until lightly browned. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion. Sauté for 2-3 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Stir in the sliced carrots, celery, and diced potatoes. Cook for 3-4 minutes, stirring occasionally.

Step 5

Pour in the chicken broth and canned diced tomatoes with their juices. Stir to combine.

Step 6

Return the chicken thighs to the pot, followed by the bay leaf, dried thyme, and dried rosemary.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 8

Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the stew.

Step 9

Stir in the frozen peas and cook for an additional 5 minutes.

Step 10

Taste and adjust the seasoning with more salt and pepper if needed.

Step 11

Remove the bay leaf and garnish the stew with fresh chopped parsley before serving. Enjoy your healthy, tasty chicken stew!

Nutrition Facts

Serving size	2975 grams (2975.0g)

Amount per serving	% Daily Value*
Calories	2071

Total Fat 82.00g	105%
Saturated Fat 18.20g	91%
Polyunsaturated Fat 2.70g
Cholesterol 567mg	189%
Sodium 4252mg	185%
Total Carbohydrate 186.80g	68%
Dietary Fiber 29.40g	105%
Total Sugars 38.20g
Protein 147.10g	294%

Vitamin D 32IU	159%
Calcium 436mg	34%
Iron 15mg	85%
Potassium 5926mg	126%

*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.

Source of Calories

Fat: 35.6%

Protein: 28.4%

Carbs: 36.0%