Caraway Chicken and Vegetable Stew

3 lb chicken thighs and/or bone-in breasts, skinned
3 3/4 cup water
2 tsp instant chicken bouillon granules
1 tsp salt
1 tsp caraway seed, crushed
1/4 tsp ground black pepper

8 oz fresh green beans, trimmed and cut into 2" pieces
2 medium carrots, cut into 3/4" chunks
2 celery stalks, bias-cut into 1/2" thick slices
2 cups sliced fresh shiitake, crimini, oyster, and/or button mushrooms
1 cup pearl onions, fresh peeled or frozen

1/4 cup cold water
1/4 cup all-purpose flour

In a 4 qt Dutch oven, combine chicken, the 3 3/4 cups water, the bouillon granules, salt caraway seeds, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes. Stir in green beans, carrots, celery, mushrooms, and pearl onions. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.

Remove chicken pieces from the stew; set aside to cool slightly. When cool enough to handle, remove meat from bones; discard bones. Cut up the meat; add veggies mixture in dutch oven. In a small bowl, combine the 1/4 cup cold water and the flour; whisk until smooth. Add to stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

If your diet allows, serve this hearty stew with your favorite bread.

Serving Size: Makes 6 ( 1 1/3 cup) servings

Number of Servings: 6

Recipe submitted by SparkPeople user MADEWLOVE.