Creamy Chicken Stew
This CREAMY CHICKEN STEW recipe is super simple to make and tastes great. With chicken, potatoes, sweet potatoes and plenty of vegetables in a creamy broth, this stew is comfort food heaven!
Servings: 6
Calories: 516kcal
Ingredients
- 3 tbsp olive oil
- 2 lbs boneless skinless chicken thighs cut into diced pieces
- 1 onion diced
- 2 carrots diced
- 3 stalks celery diced
- 1/2 red pepper diced
- salt and pepper to taste
- 3 tsp garlic minced
- 2 tsp Italian seasoning
- 1 tsp thyme
- 5 cups chicken broth
- 1 cup small yellow potatoes quartered
- 1 cup sweet potatoes cut into similar size pieces as yellow potatoes
- 1/2 cup frozen peas
- 1/2 cup frozen cut green beans
TO THICKEN AND MAKE CREAMY
- 1/2 cup heavy cream
- 1 cup water
- 2 tbsp cornstarch
Instructions
- Heat olive oil in a large pot over medium high heat and cook the diced chicken
- Remove chicken from the pot and add in the onion, carrots, celery and red pepper. Cook until softened, about 4 minutes.
- Add in the salt, pepper, garlic, Italian seasoning and thyme; and cook for another minute or until fragrant.
- Add the chicken back into the pot and give it a stir.
- Add in the broth along with the potatoes - and stir again
- Simmer for 30 minutes or until potatoes have softened.
- Add in the frozen peas and cut green beans.
- Make your cornstarch and water slurry and add that in when whisked and no lumps remain. Also add in the heavy cream
- Cook, stirring a few times, for another 5 minutes
- Serve and enjoy!
Video
Notes
- - exchange types of vegetables to suit preference
- - slurry is to thicken and heavy cream is to make the stew creamy. These both are totally optional and you do not have to do both. Also based on preference.
Nutrition
Serving: 1g | Calories: 516kcal | Carbohydrates: 30g | Protein: 42g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 211mg | Sodium: 1147mg | Fiber: 5g | Sugar: 7g