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Healthy Chicken Stew

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Course: Healthy One-Pot Meal
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 12 servings
Calories: 195kcal
Author: Jill Weisenberger MS, RDN, CDE, FAND


  • 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.


Serving: 1.5 cups | Calories: 195kcal | Carbohydrates: 20g | Protein: 22g | Fat: 2g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 435mg | Fiber: 5g