Scrumptious Chicken Vegetable Stew Food

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HEALTHIER CHICKEN VEGETABLE STEW



Healthier Chicken Vegetable Stew image

This is a really versatile recipe. I vary it depending on what I have in the fridge. I think the most important ingredients are the onion, garlic, and mushroom. You could probably even do a vegetarian version. This is also a good recipe for people with allergies.

Provided by KIMMORAES

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h20m

Yield 4

Number Of Ingredients 18

2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, pressed
1 cup cremini mushrooms, sliced
1 tablespoon tomato paste
1 ⅓ cups water
½ teaspoon dried marjoram
½ teaspoon dried rosemary
½ teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
1 pinch cayenne pepper
salt and ground black pepper to taste
½ pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
1 teaspoon cornstarch
1 teaspoon cold water, or as needed

Steps:

  • Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
  • Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
  • Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
  • Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 11.8 g, Cholesterol 29.3 mg, Fat 8.3 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 1.3 g, Sodium 138.3 mg, Sugar 5.1 g

CHICKEN AND VEGETABLE STEW



Chicken and Vegetable Stew image

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN STEW WITH VEGETABLES



Chicken Stew With Vegetables image

This chicken stew recipe can be cooked in the slow cooker or baked in the oven. Tomatoes, garlic, herbs, and a variety of vegetables flavor the stew.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 2h15m

Yield 4

Number Of Ingredients 15

3 1/2 pounds chicken pieces (a cut-up fryer or chicken thighs, bone-in)
3 medium potatoes , peeled and cubed
2 carrots, sliced into 1/2-inch rounds
1 small zucchini, seeded and cubed
1 red or green bell pepper, sliced
2 medium onions, sliced
2 celery ribs, diagonally cut into 1 inch slices
1 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can tomatoes
2 cloves garlic, minced
1 1/2 cups chicken stock (unsalted or low-sodium)
2 bay leaves
1 teaspoon dried dill
1/2 teaspoon dried thyme

Steps:

  • Gather the ingredients.
  • Pat chicken with paper towels to dry.
  • Preheat oven to 350 F. Place chicken, potatoes, carrots, zucchini, bell pepper, onions, and celery in a 4-quart casserole or Dutch oven . Sprinkle with salt and pepper.
  • Add tomatoes and tomato liquid.
  • Add garlic to chicken stock and pour over ingredients in casserole.
  • Add bay leaves and sprinkle with dill and thyme .
  • Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!
  • Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.
  • Cover and cook on low for about 6 to 8 hours.

Nutrition Facts : Calories 1152 kcal, Carbohydrate 44 g, Cholesterol 354 mg, Fiber 8 g, Protein 116 g, SaturatedFat 15 g, Sodium 994 mg, Sugar 10 g, Fat 55 g, ServingSize 4 servings, UnsaturatedFat 0 g

SCRUMPTIOUS CHICKEN VEGETABLE STEW



Scrumptious Chicken Vegetable Stew image

Low glycemic microwave meal.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Yield 6

Number Of Ingredients 11

2 pounds boneless, skinless chicken thighs or breasts
1 ½ cups carrots, in 1/2-inch chunks
2 cups fresh spinach, shredded
1 (14.5 ounce) can diced tomatoes with juice
1 cup dry lentils
½ cup low-fat chicken broth
1 teaspoon dried Italian herbs
1 teaspoon crushed fennel seed
8 garlic cloves, peeled and sliced
Salt and pepper, to taste
Parsley sprigs for garnish

Steps:

  • Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 28.5 g, Cholesterol 91.2 mg, Fat 10.7 g, Fiber 12.8 g, Protein 36.1 g, SaturatedFat 2.9 g, Sodium 264.1 mg, Sugar 4.2 g

SCRUMPTIOUS CHICKEN VEGETABLE STEW



Scrumptious Chicken Vegetable Stew image

Low glycemic microwave meal.

Provided by Allrecipes Member

Categories     Chicken Stew

Yield 6

Number Of Ingredients 11

2 pounds boneless, skinless chicken thighs or breasts
1 ½ cups carrots, in 1/2-inch chunks
2 cups fresh spinach, shredded
1 (14.5 ounce) can diced tomatoes with juice
1 cup dry lentils
½ cup low-fat chicken broth
1 teaspoon dried Italian herbs
1 teaspoon crushed fennel seed
8 garlic cloves, peeled and sliced
Salt and pepper, to taste
Parsley sprigs for garnish

Steps:

  • Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 28.5 g, Cholesterol 91.2 mg, Fat 10.7 g, Fiber 12.8 g, Protein 36.1 g, SaturatedFat 2.9 g, Sodium 264.1 mg, Sugar 4.2 g

VEGETABLE CHICKEN STEW



Vegetable Chicken Stew image

A chicken-broth soup brimming with a variety of vegetables and chunks of chicken. Easy, simple and very healthy.

Provided by butterscotchgirl

Categories     Stew

Time 1h

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 17

2 boneless skinless chicken breasts, cooked & chopped into chunks
2 medium zucchini, sliced diagonally
2 medium red potatoes, cut into chunks
2 cups baby carrots, sliced digonally
1 small onion, sliced
1 cup green beans, frozen
1 cup peas, frozen
2 (14 ounce) cans chicken broth (fat free is good)
2 cups white beans, cooked
2 cups water
2 tablespoons butter
1 garlic clove, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon sodium-free seasoning
1 tablespoon thyme

Steps:

  • In a large saucepan, melt butter on med-hi heat.
  • Toss in the onions and garlic and parsley and sizzle until limp and a bit browned.
  • Add spices, zuchinni, potatoes, carrots, chicken chunks, water and chicken broth.
  • Cook on medium for 20-30 minutes.
  • Turn heat to low, add peas and green beans and let simmer about 10 minutes.
  • Add white beans just before serving.
  • Love it!

Nutrition Facts : Calories 313.6, Fat 5.8, SaturatedFat 2.9, Cholesterol 33, Sodium 938.9, Carbohydrate 43.9, Fiber 9.3, Sugar 6.6, Protein 22.7

CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES



Chicken Stew with Roasted Balsamic Vegetables image

i adopted this recipe and it looks great! it was attributed to the looneyspoons cookbook.... i have not made this----yet!

Provided by kimbearly

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

4 cups unpeeled cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onion
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sliced green beans
1/2 cup dry white wine
6 boneless skinless chicken breast halves, cut into 1 inch cubes
3 cups low-fat chicken broth
3 tablespoons flour

Steps:

  • Lightly grease a large roasting pan.
  • Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.
  • Mix well.
  • Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.
  • Add green beans and roast 10 minutes longer.
  • Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
  • Bring to a boil.
  • Add chicken cubes.
  • Reduce heat to medium-high.
  • Cook, uncovered, for about 12 minutes, or until chicken is cooked.
  • Add roasted vegetables to saucepan.
  • Stir in 2 1/2 cups broth.
  • In a small bowl, stir together flour and remaining broth until no lumps remain.
  • Add to saucepan.
  • Cook for about 3 minutes, until stew is bubbly and thickened.
  • Serve hot.

Nutrition Facts : Calories 294.1, Fat 5.7, SaturatedFat 1.1, Cholesterol 75.5, Sodium 387, Carbohydrate 28.3, Fiber 4.3, Sugar 6, Protein 28.4

7-VEGETABLE CHICKEN STEW WITH DUMPLINGS



7-Vegetable Chicken Stew with Dumplings image

A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew!

Provided by Lennie

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs boneless skinless chicken breasts, each breast cut in 2 or 3 pieces
4 small potatoes, preferably red ones,cut into quarters
2 carrots, peeled and coarsely chopped
2 onions, peeled and quartered
2 stalks celery, sliced
1 1/2 cups cubed, peeled rutabagas
1 1/2 cups cubed, peeled sweet potatoes
4 cups chicken stock
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas
1 cup all-purpose flour
2 tablespoons chopped fresh parsley
2 tablespoons butter or 2 tablespoons margarine
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk, preferably lowfat milk

Steps:

  • In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
  • Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
  • Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
  • Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
  • Note: to reduce sodium content in this recipe, replace stock with water.

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