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One-Pot Chicken Stew

One-Pot Chicken Stew

This hearty and wholesome dish brings together a medley of ingredients in a single, satisfying pot!
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 450kcal
Author: Katherine - Yummfully

Ingredients

  • 2 tbsp butter
  • ½ cup onion chopped
  • 2 large carrots peeled and sliced
  • 2 celery stalks diced
  • Salt and pepper to taste
  • 2 garlic cloves minced
  • 2 tbsp flour
  • 1 ½ lb boneless skinless chicken breasts
  • 12 oz baby potatoes quartered
  • ½ red bell pepper diced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 ½ cups chicken broth
  • 1 cup green beans cut into ½ inch pieces
  • Freshly chopped parsley for garnish

Instructions

  • Melt the butter in a large Dutch oven and saute the onions, carrots, and celery until tender, about 6-8 minutes. Season with salt and pepper.
  • Stir in the garlic and flour until all veggies are well coated with it.
  • Pour in the chicken broth and add the chicken breasts, potatoes, red bell pepper, fresh thyme and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes.
  • Using two forks, shred the chicken breast and add the green beans. Cook for 10 more minutes.
  • Remove the bay leaves, and thyme stems. Serve with chopped fresh parsley on top.

Notes

  • Cut your veggies roughly the same size so they cook evenly.
  • If you are short on time and have leftover rotisserie chicken, use it and cut the cooking time!
  • Serve with a side salad or freshly baked bread!
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Nutrition

Calories: 450kcal | Carbohydrates: 8g | Protein: 62g | Fat: 18g