Chicken Stew

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 355.9
  • Total Fat: 4.4 g
  • Cholesterol: 58.9 mg
  • Sodium: 376.1 mg
  • Total Carbs: 46.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 30.0 g

View full nutritional breakdown of Chicken Stew calories by ingredient
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Number of Servings: 7


    3-4 skinless chicken breasts (depending on size) cubed
    1 Onion diced
    6 cloves of garlic diced or minced
    6 med potatoes cubed
    3 carrots diced
    3 celery stalks chopped
    1 cup of frozen peas
    3 cups low fat, low sodium chicken broth or substitute low sodium Vegetable broth
    1light beer
    1 Tablespoon of olive oil
    1 Tablespoon of calorie reduced Margarine
    1/4 cup of flour
    1 Tablespoons of herbs de Provence
    1 tsp Sage
    I bay leaf
    Salt and pepper to taste


Boil carrots and potatoes until they start to turn tender drain keeping some of the water. Heat oil on high and add onions cook until soft then add garlic and celery add herbs, salt and pepper. When oil runs out add some beer, then chicken. keep adding beer as needed and cook chicken until white.

When Chicken is done, melt margarine in large pot and add flour for rue. slowly whisk in left over beer and stock, stirring constantly until flour rue is mixed with stock. Add chicken and onion mixture and the potatoes and carrots to the stock. Add Bay leaf and simmer for 30- 45 minutes. 10 minutes before serving add peas.

If you find the stew is too thick add some of the saved potato water to water down. If not thick enough mix some of the potato water with cornstarch, add to stew and simmer for an additional 15 minutes.

If you have enough time put stew in fridge then skim any additional fat off top before reheating

Number of Servings: 7

Recipe submitted by SparkPeople user JOSAFIEND.

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