Creamy Chicken Stew
Ingredients
-
2
teaspoons
olive oil
-
1 ¼
cups
sliced carrots
-
1 ¼
cups
sliced celery
-
1
cup
chopped onion
-
3
cloves
garlic, minced
-
4
cups
low sodium chicken broth
-
1 ½
lbs
chicken breasts
-
1
lb
potatoes, cubed
-
1
teaspoon
Better Than Bouillon Roasted Chicken base
-
½
teaspoon
poultry seasoning
-
½
teaspoon
dried oregano
-
½
teaspoon
dried rosemary
-
½
teaspoon
dried thyme
-
1
leaf
bay leaf
-
5
tablespoons
all-purpose flour
-
½
teaspoon
black pepper
-
½
teaspoon
salt
-
5
tablespoons
light butter
-
2
cups
1% milk
Instructions
- Heat olive oil in a large pot and sauté carrots, celery, onions, and garlic until softened.
- Add chicken broth, chicken breasts, potatoes, bouillon, and seasonings to the pot, bring to a boil, then simmer partially covered for 25 minutes.
- Prepare a creamy mixture by melting butter, whisking in flour, and gradually adding milk until thickened.
- Remove chicken from the pot, shred it, and stir the creamy mixture back into the stew.
- Return the shredded chicken to the pot and cook for an additional 5-10 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
258
Total fat
8g
Total carbohydrates
22g
Total protein
24g
Sodium
20mg
Cholesterol
0mg
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