This tasty homemade stew is the perfect meal to enjoy after a long day! It uses basic ingredients that come together to create a delicious and hearty dish!
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, trimmed of fat and diced into 1-inch pieces
- 1 1/2 cups diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 1/2 tbsp minced garlic
- 4 1/2 cups low-sodium chicken broth, divided
- 1 lb baby potatoes, quartered (chop larger ones into 6 pieces)
- 2 tsp minced fresh rosemary
- 2 tsp minced fresh thyme
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 6 oz. mushrooms, sliced
- 2 tbsp butter, diced into 1 tbsp pieces
- 2 tbsp flour
- 3 tbsp minced fresh greens
Directions
Recipe instructions Chicken Stew
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Step 1
Heat oil in a big pot on medium-high heat. Put chicken in the pot and cook for 6 minutes, turning once halfway through. Then, place the chicken on a plate, leaving the fat in the pan (it should be 1 1/2 Tbsp, if not, add a little oil) and reduce the heat to medium.
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Step 2
After that, saute onions, carrots, and celery for 5 minutes. Finally, add garlic and saute for 1 more minute.
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Step 3
Add 3 1/2 cups of chicken broth and potatoes to a pot. Season with rosemary, thyme, salt, and pepper. Bring the mixture to a boil, then add mushrooms and chicken.
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Step 4
Reduce the heat to medium-low, cover the pot, and simmer for about 25 minutes while stirring occasionally or until the potatoes are tender.
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Step 5
In a separate small saucepan, melt butter over medium heat during the last 5 minutes of soup cooking. Whisk flour in a saucepan and cook for a minute.
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Step 6
Gradually pour in one cup of chicken broth while whisking continuously. Keep whisking until the mixture boils and thickens, then remove from heat.
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Step 7
Pour the flour mixture into the soup once it is done. Add the greens and serve the soup warm.
