Recipe Image

Hearty Chicken Stew

  • 25 m
  • 50 m
Diabetic Living Magazine
“Perfect on cold winter nights, this hearty chicken stew will warm you right up. Serve it with some homemade biscuits for a filling meal.”


    • 2 teaspoons canola oil
    • 4 skinless, boneless chicken thighs, cut into 1½-inch pieces (about 1 pound)
    • 4 medium carrots, thinly sliced (2 cups)
    • 2 stalks celery, thinly sliced (1 cup)
    • 2 medium leeks, thinly sliced ( ⅔ cup)
    • 3 cloves garlic, minced
    • 2 cups reduced-sodium chicken broth
    • 1 medium round red potato, cubed ( ¾ cup)
    • 1 cup frozen cut green beans
    • 2 teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
    • ¼ teaspoon ground black pepper
    • ½ cup fat-free milk
    • 1 tablespoon flour
    • Cracked black pepper


  • 1 In a 4-quart Dutch oven heat oil over medium heat. Add chicken, carrots, celery, leeks, and garlic. Cook and stir for 5 to 8 minutes or until chicken is brown on all sides and vegetables are starting to soften. Stir in chicken broth, potato, green beans, rosemary, and ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender and chicken is no longer pink.
  • 2 Meanwhile, in a small bowl whisk together milk and flour until smooth. Stir mixture into cooked stew mixture. Return to boiling; reduce heat. Cook and stir about 2 minutes or until mixture is thickened. To serve, ladle stew into four bowls. Sprinkle each serving with cracked black pepper.
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