Creamy Chicken Stew

Creamy Chicken Stew

  • Prep Time Icon prep time: 25 mins 
  • Cook Time Icon cook time: 30 mins 
  • Prep Time Icon prep time: 25 mins 
  • Cook Time Icon cook time: 30 mins 

Creamy Chicken Stew

  • Prep : 25 mins
  • Cooking : 30 mins
  • Serves : 6

Ingredients

Serves 6
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 2 large ribs celery, chopped
  • 4 cups low-sodium chicken broth
  • 1¼ pounds boneless, skinless, antibiotic-free chicken breasts (about 2 large)
  • 8 ounces Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch cubes
  • 4 tablespoons unsalted butter, softened
  • ¼ cup all-purpose flour
  • 2 egg yolks
  • ½ cup half-and-half
  • ⅔ cup fresh or frozen peas
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 2 large ribs celery, chopped
  • 4 cups low-sodium chicken broth
  • 1¼ pounds boneless, skinless, antibiotic-free chicken breasts (about 2 large)
  • 8 ounces Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch cubes
  • 4 tablespoons unsalted butter, softened
  • ¼ cup all-purpose flour
  • 2 egg yolks
  • ½ cup half-and-half
  • ⅔ cup fresh or frozen peas
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Directions

Step 1.

Warm the oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 6 minutes. Add the broth, chicken, and potatoes; cover; and bring to a gentle simmer over high heat. Uncover, reduce the heat to low, and poach at a bare simmer until the chicken is no longer pink in the center (160ºF internal temperature), about 15 minutes.

Step 2.

Remove the chicken to a cutting board to cool.

Step 3.

Meanwhile, in a small heatproof bowl, use a fork to stir together the butter and flour into a smooth paste. Gradually stir the paste, a few bits at a time, into the stew and simmer over low heat until the stew thickens, 3 to 4 minutes.

Step 4.

In the same bowl, whisk together the egg yolks and half-and-half. Whisk ¼ cup of the hot stew into the eggs; then whisk the egg mixture back into the stew. Cook over low heat for 1 minute.

Step 5.

Cut the chicken into bite-size cubes and stir them into the stew along with the peas, salt, and pepper. Heat through; serve.

Tip: For more flavor, stir in ½ teaspoon of dried thyme along with the broth. You can also add a tablespoon of chopped fresh parsley just before serving. The stew can be made up to 3 days ahead of time and refrigerated in an airtight container. Reheat it in the microwave or a saucepan just before serving.

Nutrition (Per Serving)

  • 342 calCalories
  • 27 gProtein
  • 21 gCarbohydrates
  • 16 gFat
  • 160 mgCholesterol
  • 551 mgSodium
  • 3 gDietary Fiber