Looking for a hearty, healthy dinner? This chicken stew takes under an hour, but it tastes like it’s been simmering on the stove for hours. Serve with a hearty piece of toasted homemade bread.
Made it? Let us know how it went in the comment section below!
2 tbsp. butter2
large carrots, peeled and sliced into coins1
stalk celery, chopped
Freshly ground black pepper3
cloves garlic, minced1 tbsp.
all-purpose flour1 1/2 lb.
boneless skinless chicken breasts3
sprigs fresh thyme1
bay leaf3/4 lb.
baby potatoes, quartered3 c.
low-sodium chicken broth
Freshly chopped parsley, for garnish
- In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
- Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.
- Garnish with parsley before serving.