Enjoy this hearty chicken stew that’s ready in 25 minutes – perfect for a dinner.
Winter Chicken Stew
- Prep Time 30 min
- Total 30 min
- Ingredients 11
- Servings 4
Ingredients
- 1 teaspoon onion powder
- 1 lb. chicken breast tenders, cut in half crosswise
- 3 medium Yukon gold or russet potatoes, cut into 1- inch cubes (about 3 1/2 cups)
- 1 cup fresh baby carrots
- 1 (8-oz.) pkg. fresh whole mushrooms, halved
- 1 (14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/4 cup water
- 2 tablespoons cornstarch
Instructions
-
Step1Sprinkle onion powder evenly over chicken breast tenders; toss to coat well. Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook until browned.
-
Step2Add all remaining ingredients except water and cornstarch. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender and chicken is no longer pink in center.
-
Step3In small bowl, combine water and cornstarch; blend well. Add to chicken mixture; mix well. Bring to a boil. Cook and stir until thickened. If desired, season with salt and pepper.
Nutrition
300
Calories
3g
Total Fat
30g
Protein
38g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 300
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 65mg
- 22%
- Sodium
- 620mg
- 26%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 4g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 160%
- 160%
- Vitamin C
- 25%
- 25%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 3 Very Lean Meat;Tips from the
Pillsbury Kitchens
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