Potato Chicken Stew

4.4

(80)

60 Reviews

18 Photos

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Submitted by Sara

Updated on September 27, 2022

18

Prep Time:

5 mins

Cook Time:

40 mins

Total Time:

45 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Directions

Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

William Denny

Nutrition Facts (per serving)

307	Calories
5g	Fat
33g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 307
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	7%
Cholesterol 80mg	27%
Sodium 1113mg	48%
Total Carbohydrate 33g	12%
Dietary Fiber 5g	19%
Total Sugars 5g
Protein 34g	68%
Vitamin C 20mg	23%
Calcium 66mg	5%
Iron 2mg	13%
Potassium 877mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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