Chicken and Vegetable Stew with Caraway

6
Servings
40m
Prep Time
50m
Cook Time
1h 30m
Ready In


"A delicious stew with a flavorful twist-caraway seed. Serve as is for a diabetic friendly meal, or add some potatoes and serve with crusty bread if not counting carbs."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (534.6 g)
  • Calories 687.2
  • Total Fat - 39.7 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 253.1 mg
  • Sodium - 916.5 mg
  • Total Carbohydrate - 33.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.4 g
  • Protein - 47.5 g
  • Calcium - 60 mg
  • Iron - 3.2 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.2 mg

Step 1

In a 4-quart Dutch oven combine chicken, 3 3/4 cup water, bouillon, caraway, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 40 minutes. Stir in beans, carrots, celery, mushrooms and onions. Return to a boil; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.

Step 2

Remove chicken from Dutch oven; set aside and cool slightly. When cool enough to handle, remove meat from bones; discard bones.

Step 3

Cut up chicken and return to Dutch oven.

Step 4

In a small bowl, mix 1/4 cup cold water and flour; whisk until smooth. Add to stew and cook, stirring, until thickened and bubbly.

Step 5

Serve in bowls.

Tips & Variations


No special items needed.

Related

Bergy

This is a super, old fashioned, great tasting chicken stew. I did it in my slow cooker. I could not get pearl onions so I cut up a sweet onion -it was a shame because they look so attractive in a stew but the flvour was still there. I put a layer of carrots on the bottom added the chicken, covering the chicken with the veggies and everything else. Cooked for 3 hours, removed chicken from the bone, returned it to the cooker, stirred and continued cooking for another 3 hours adding the slurry 1 hour before serving.. Cooked to perfection, Carrots and beans still had a bit of crunch. Thanks MikeKey this is a real saver.

review by:
(3 Feb 2014)