Rosalias Chicken Stew With Vegetables Recipes

HOMEMADE CHICKEN STEW

Homemade Chicken Stew image

A hearty, creamy chicken stew, chock-full of veggies and tender bites of chicken!

Provided by Rebekah Rose Hills

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced
3 ribs celery, diced
2 tablespoons minced garlic
salt and ground black pepper to taste
2 tablespoons salted butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon ground thyme
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
¼ teaspoon ground turmeric
1 cup frozen peas
¾ cup frozen corn
2 cups diced cooked chicken

Steps:

Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 23.1 g, Cholesterol 53.7 mg, Fat 11.9 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 948.8 mg, Sugar 9.5 g

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

Ingredients

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

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