HEARTY CHICKEN-VEGETABLE STEW
A hearty stew packed with chunks of chicken and savory vegetables in a rich broth.
Servings 6
Calories 356kcal
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 4 cups chicken tenderloins or skinless breast cut in bite size cubes
- 2 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic salt
- 1/4 cup all purpose flour
- 3-4 cups chicken broth
- 1 cup celery chopped
- 1 cup carrots chopped
- 1/2 medium onion chopped
- 1 cup potatoes peeled and cut in bite size cubes
- 1 cup frozen green peas
- 1 can 15.5oz white cannellini beans, drained and rinsed
Instructions
- Heat oil and butter in a large dutch oven, over a medium heat. When butter is melted, add the chicken. Season with a third of the salt, pepper, and garlic salt. Cook until lightly browned, about 5 minutes, stirring frequently.
- Sprinkle flour over the chicken and cook until combined, stirring constantly. Gradually stir in chicken broth. Begin with 3 cups and add more later if too thick.
- Season the celery, carrots, onions, and potatoes with one third of the seasonings. Stir into the chicken broth, and bring to a low boil. Reduce to low simmer and cook. uncovered, about 25-30 minutes, stirring frequently. If broth is too thick, add remaining cup of broth.
- Stir in the frozen peas and cannellini beans. Check seasonings and add remaining salt, pepper and garlic salt if needed. Simmer 10 minutes. Remove from heat.
- May serve now, or allow to set for flavors to blend. Reheat over low heat. Serves 6
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.