Chicken Stew: A Simple, Healthy One-Pot Meal
One-pot meals are perfect for the busy holiday season. And this healthy chicken stew recipe provides nourishing yumminess even while eating on the run. And that’s no easy task!
I’ve been making some version of this stew since my children were very young. It’s become a tradition for Halloween night. I’d have it simmering on the stove during our neighborhood parade, so when we came home, both girls could gobble a nourishing bowl before heading out to collect a ridiculous abundance of candy. They had no idea that I was sneaking in protein, fiber, vegetables, legumes and more in a tummy-warming bowl of goodness. It was a quick and easy way to get dinner into their bellies before they could fill it with chocolate and colorful candies. Since this stew can simmer on the stove for a long time, everyone in the family could get a meal on their own schedules.This healthy one-pot meal is perfect when everyone in the family has a different schedule.Click To Tweet
Even though my girls are long past trick-or-treat age, I still make this healthy chicken stew recipe on Halloween night. I love a tradition, don’t you? It cooks up a giant pot, so I get to enjoy a comforting bowl for a few lunches too.
My carb-counting clients with diabetes can enjoy a hefty 1 1/2 cup serving for only 20 grams of carbohydrate.
Healthy Chicken StewPrint Pin Rate
- 2 pounds chicken breast, skinless, boneless
- 4 cups water
- 1/2 tsp dried thyme leaves
- 1 bay leaf
- 4 cloves garlic, crushed or chopped
- 3 celery sticks, cut into bite-sized pieces
- 4 large carrots, sliced
- 1 large yellow onion, chopped
- 28 ounces petite diced canned tomatoes, no salt added, undrained
- 16 ounces frozen lima beans
- 1 can (14-ounces) corn, drained and rinsed
- 4 cups chicken broth
- 1 tsp coarse black pepper
- 1/2 tsp Sriracha or other hot sauce
- Combine the first 4 ingredients (chicken through bay leaf) in a large Dutch oven or pot. Bring the contents to a gentle boil. Cover, reduce the heat and simmer until the chicken is cooked though, about 20 minutes.
- Place the cooked chicken on a plate and allow it to cool briefly. Remove the bay leaf and discard. Once the chicken is cool enough to handle, shred it and return it to the pot.
- Add the remaining ingredients. Stir well. Bring to a boil. Cover, reduce heat and simmer for at least one hour.
- Taste and adjust seasonings.
Cheers to happy, healthy eating – even on the busiest of nights!
Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, is a Nutrition, Culinary & Diabetes Expert, Wellcoach®-certified health and wellness coach, Freelance Writer, Registered Dietitian Nutritionist and Certified Diabetes Educator. She's also the author of four books, including a best-seller. She's a nationally-recognized media expert in high demand for print and online interviews, as well as corporate and one-on-one nutritional counseling. Jill's philosophy is that nutrition science should be understandable, realistic and oh so delicious.
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Like most of my patients and clients, I lead a busy life. You probably do too. Fortunately, you don’t need weeks, days or even hours to start living better and healthier. This blog offers timesaving strategies and bite-sized nutrition and health information. Come by often for tips and inspiration to healthy living – no matter how busy you are. I am a registered dietitian nutritionist offering credible, practical nutrition advice to keep busy people healthy. Yes indeed, we can be both busy and healthy.