5. Chicken and Vegetable Stew
Yield: 6 servings
Prep: 15 minutes
Cook: 90 minutes
Total Time: 1 hour 45 minutes
Cook: 90 minutes
Total Time: 1 hour 45 minutes
Ingredients
- 1 tbsp Olive Oil
- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- 1 onion, chopped
- 1/2 pound baby carrots
- 2 Celery Stalks, chopped
- 1 small can green beans
- 4 red potatoes, quartered (peeled or not)
- 1/2 teaspoon salt, plus a small amount for seasoning
- 16 oz Chicken or Vegetable Broth
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground black pepper, plus a small amount for seasoning
- 3 tbsp Cornstarch
- Parsley, if desired
Instructions
- In a large pot, heat the Olive Oil.
- Season the chicken with salt & pepper.
- Place the chopped chicken breast meat in the hot oil and cook through.
- Place the chopped onion, carrots, celery, green beans and potatoes in the pot with the cooked chicken.
- Cook until softened.
- Add the salt, pepper, and garlic powder to season the vegetables
- Add Chicken or Vegetable Broth
- Cook for 1 to 1 1/2 hours on medium-low heat.
- If stew is not thick enough for your preference, mix 1 tbsp of cornstarch at a time with a small amount of leftover broth until dissolved, and add it to the stew. I’ve added up to 3 tbsp of cornstarch if a batch is thinner than I’d like.
- If serving with biscuits, break the biscuits into small bite-sized pieces and put on top of the stew.
- May garnish with parsley, if desired.
- Enjoy!