Caraway Chicken & Vegetable Stew

Caraway Chicken & Vegetable Stew

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From: Diabetic Living Magazine

Caraway seeds deliver the signature flavor in this fresh chicken stew recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 pounds chicken thighs and/or bone-in breasts, skinned
  • 3¾ cups water
  • 2 teaspoons instant chicken bouillon granules
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds, crushed
  • ¼ teaspoon ground black pepper
  • 8 ounces fresh green beans, trimmed and cut into 2-inch-long pieces
  • 2 medium carrots, cut into ¾-inch chunks
  • 2 stalks celery, bias-cut into ½-inch-thick slices
  • 2 cups sliced fresh shiitake, crimini, oyster and/or button mushrooms
  • 1 cup pearl onions, peeled
  • ¼ cup cold water
  • ¼ cup all-purpose flour


  • Prep

  • Ready In

  1. In a 4-quart Dutch oven, combine chicken, 3¾ cups water, bouillon granules, salt, caraway seeds and pepper. Bring to a boil; reduce heat. Cover and simmer for 40 minutes. Stir in green beans, carrots, celery, mushrooms and onions. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.
  2. 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 to vegetable mixture in pot. Combine ¼ cup cold water and flour in a small bowl; whisk until smooth. Add to stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Nutrition information

  • Serving size: 1⅓ cup
  • Per serving: 229 calories; 5 g fat(1 g sat); 4 g fiber; 18 g carbohydrates; 28 g protein; 49 mcg folate; 107 mg cholesterol; 3 g sugars; 2,531 IU vitamin A; 7 mg vitamin C; 71 mg calcium; 2 mg iron; 590 mg sodium; 513 mg potassium
  • Nutrition Bonus: Vitamin A (51% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 3 vegetable

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