This creamy chicken stew cooks in just 25 minutes. And I love it so much! Don’t be surprised if it becomes a family favorite at your house too. It’s really a chicken-vegetable stew with lots of health-building veggies: potatoes, carrots, celery, mushrooms, and broccoli so it’s a complete meal, all in one bowl. The mushrooms add so much flavor but they aren’t really vegetables, are they? This chicken stew may look too rich to eat but wait until you see how light it is. There’s no butter here, no cream, or even milk. I use a touch of olive oil, lean boneless chicken breast, and lots of vegetables.
To make this a quick dinner, I usually use store-bought chicken stock (Swanson’s unsalted) but if you use a salted stock, be sure to taste for salt before adding any at all. This creamy and delicious dish comes together quickly, almost like a stir-fry so make sure you have everything prepped before you start. The last time I made this chicken stew, it only took 35 minutes but I’m a fast peeler and slicer/dicer.
If you like comfort food, you will love this easy, healthy recipe. Mushrooms are a good source of vitamin D and broccoli is one of the best defenders against cancer. So here’s the bottom line: It’s easy. It’s healthy. It’s low fat. And it’s awesome! Click here for the recipe. – Jenny Jones