Description
Creamy Chicken and Vegetable Stew
Ingredients
2 cups cooked shredded chicken
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 large carrots, sliced
3 medium potatoes, diced
4 cups chicken broth
1 cup frozen peas
1 cup heavy cream (or milk for a lighter option)
1 tsp dried thyme
1 tsp dried parsley
Salt & pepper, to taste
Fresh thyme, for garnish
Directions
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened (about 2 minutes).
Cook the Potatoes & Carrots
Add carrots and potatoes to the pot. Season with thyme, parsley, salt, and pepper. Stir and cook for 5 minutes.
Simmer the Stew
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
Add Chicken & Cream
Stir in the shredded chicken, frozen peas, and heavy cream. Simmer for an additional 5-7 minutes, allowing the flavors to meld. Adjust seasoning if needed.
Serve
Ladle the stew into bowls and garnish with fresh thyme. Serve with crusty bread for dipping!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 320 kcal per serving
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