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Old Fashioned Chicken Vegetable Stew
This old fashioned chicken vegetable stew is loaded with vegetables, chicken, and tones of flavours. The best part is that it’s all made in one pot.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Mediterranean
Servings:
9
servings
Calories:
170
kcal
Author:
Radwa
Equipment
Pot
Chopping board
Kitchen knife
Ingredients
500
g
chicken breasts
, cut into small pieces
3
cups
chicken broth
3
potatoes
, cubed
1
onion
, diced
5
cloves
garlic
, minced
4
carrots
, diced
2
stalks
celery
, diced
1
teaspoon
salt
½
teaspoon
ground black pepper
½
teaspoon
dried oregano
1
teaspoon
dried thyme
1
teaspoon
fresh rosemary
, chopped
2
bay leaves
2
tablespoon
olive oil
1
tablespoon
dill
, chopped (for serving)
Instructions
In a large pot, heat some oil over medium heat then add celery, carrots, onions, and garlic.
Sauté for 3 minutes. Add chicken, ground black pepper, oregano, thyme, rosemary, bay leaves, and salt.
Mix everything and sauté for another 3 minutes. After that add the potatoes and chicken broth.
Bring everything to a boil and keep cooking for 17-18 minutes or until the potatoes are fully cooked.
Garnish with dill then serve.
Notes
If the stew needs more liquids, add some water.
Cut the vegetables into a medium size, not too small, so they don't get overly soft while the stew is simmering.
This chicken stew can freeze for a whole month and can reheat very well over the stove or in the microwave.
If you want to make this stew spicy, add half a tablespoon hot sauce. It will add to the flavour.
Nutrition
Serving:
1
serving
|
Calories:
170
kcal
|
Carbohydrates:
17
g
|
Protein:
14
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
641
mg
|
Potassium:
702
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
4586
IU
|
Vitamin C:
23
mg
|
Calcium:
36
mg
|
Iron:
1
mg