Twenty-Minute Chicken Stew


Category: Soup

Type: Stews & Casseroles

Classifications: Soups and Stews

Qty Measure Ingredient


2 teaspoons oil

1 medium onion, coarsely chopped

1 pound boneless, skinless chicken, cut in 1" pieces

2 medium red-skin potaotes, cut in 1" cubes

1/4 cup flour

1/2 teaspoon dried thyme

1/2 teaspoon sage

1 1/2 cups chicken broth

1 (8 oz) can peas, drained

1 (8 oz) can sliced carrots, drained

1 (8 oz) can cut green beans, drained

1/2 cup milk

salt and pepper, to taste

garlic powder and onion powder, to taste

Instructions: Heat the oil in a large saucepan over medium-high heat. Add onion and saute until tender, stirring often, about 1 minute.

Add the chicken and potatoes, and saute until the chicken loses its raw look, stirring constantly, about 2 minutes.

Add flour, thyme, sage, garlic and onion powders and stir until the chicken is coated with flour. Stir in the broth and bring to a boil, stirring often. Turn down to a simmer, cover, and cook until the potatoes are tender, about 12 minutes.

Stir in the peas, carrots, green beans and milk, and heat through. Season to taste with salt and pepper.

Keep warm or serve immediately.




Serves: 6

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