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Speedy Chicken Stew

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  Boneless skinless chicken thigh 4
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Poultry seasoning 1 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Sliced celery 1 Cup (16 tbs)
  Frozen pearl onions 1 Cup (16 tbs)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Broccoli florets 1 Cup (16 tbs)
  Frozen green peas 1⁄2 Cup (8 tbs)
  Baby carrots/Sliced carrots 1 Cup (16 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 241 Calories from Fat 103

% Daily Value*

Total Fat 12 g17.9%

Saturated Fat 2 g10.2%

Trans Fat 0 g

Cholesterol 66.9 mg22.3%

Sodium 471.3 mg19.6%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2.7 g10.7%

Sugars 5.8 g

Protein 17 g34.9%

Vitamin A 129.2% Vitamin C 88.3%

Calcium 8.2% Iron 13.7%

*Based on a 2000 Calorie diet

Speedy Chicken Stew Recipe