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30 Minute Chicken Stew

30 Minute Chicken Stew

This creamy chicken stew is filled with veggies and is simple to make.  Easily on the table in 30 minutes, it’s the perfect healthy meal for this month’s 30 minute Thursday!

30 Minute Chicken Stew - This creamy chicken stew is filled with veggies and is simple to make. Easily on the table in 30 minutes, it’s a healthy meal that is perfect for those cold nights!

It’s February already.  Can someone please explain to me how on earth that happened?

I feel like it was just Christmas and I haven’t even really gotten back into the swing of things after the holidays, and yet here we are in February.

The last month actually went so fast that we never even thought about what to do for my older son’s birthday party until about a week after his birthday.  How awful is that?  He was probably starting to think that we weren’t even going to have a party with his friends, it took me so long to plan it!  Luckily the one evening we had free in three weeks actually worked out with his friends so it didn’t take too long to sort out.

His birthday at the beginning of January always kind of throws me though.  It’s too close to Christmas.  We just finish all the holiday excitement and get the kids back to school and all of a sudden it’s his birthday.  It sneaks up on me every single year.  I don’t know how people with kids birthdays right around Christmas ever manage to do anything!

30 Minute Chicken Stew - This creamy chicken stew is filled with veggies and is simple to make. Easily on the table in 30 minutes, it’s a healthy meal that is perfect for those cold nights!

Anyhow.  You’re here for the recipe.

The good thing about it being February already?  It’s 30 Minute Thursday again!  I missed it last month since we were away, and it made me kind of sad.  I really like these 30 Minute Thursday posts – so many great, fast recipes to try – and I’m always looking for more of those!

Today I have a 30 minute chicken stew recipe for you that is really fantastic.  Healthy comfort food is really what this is.  Loaded with vegetables, this creamy chicken stew is full of flavour, and on the table in 30 minutes.  Serve it over rice or quinoa, or just with some crusty bread to soak up the sauce.  It’s amazing either way.

Plus you probably have all the ingredients in your kitchen already.  Switch up the veggies for whatever you have on hand, and you have a quick and easy meal for tonight!

Scroll down to below the recipe for more 30 minute meals from my friends!

30 Minute Chicken Stew - This creamy chicken stew is filled with veggies and is simple to make. Easily on the table in 30 minutes, it’s a healthy meal that is perfect for those cold nights!

Yield: serves 4

30 Minute Chicken Stew

30 Minute Chicken Stew - This creamy chicken stew is filled with veggies and is simple to make. Easily on the table in 30 minutes, it’s a healthy meal that is perfect for those cold nights!

This creamy chicken stew is filled with veggies and is simple to make. Easily on the table in 30 minutes, it’s a healthy meal that is perfect for those cold nights!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 (1lb, 450g) boneless, skinless chicken breasts, cut into one inch pieces
  • 1 onion, chopped (about 1 cup)
  • 3 stalks celery, chopped
  • 8-10 small button mushrooms, quartered
  • 2 large carrots, chopped (about 2 cups)
  • 2 cups broccoli florets
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons dried thyme
  • 1/8 teaspoon poultry seasoning
  • 1 1/2 cups (375mL) chicken broth
  • 1/2 cup (125mL) milk
  • 1/4 cup (35g) all-purpose flour

Instructions

  1. Heat a large non-stick skillet or pot over medium heat.
  2. Add the chicken to the pan and cook, stirring occasionally until it is no longer pink on the outside, about 3-4 minutes.
  3. Meanwhile, chop the onion, celery, carrots, mushrooms and broccoli, adding them to the pan as you cut.
  4. Add the minced garlic, pepper, salt, thyme and poultry seasoning and stir everything together.
  5. Continue cooking for another 2-3 minutes until the veggies start to soften.
  6. Add the chicken broth and stir to combine.
  7. In a small bowl, whisk together the milk and flour.
  8. Push the chicken and vegetables to one side of the pan and slowly whisk the flour mixture into the broth in the pan.
  9. Stir everything together and bring the liquid just to a boil.
  10. Turn the heat to low, cover, and simmer for 10-15 minutes, stirring occasionally, or until the liquid is thickened and the vegetables are tender.

Notes

The best way to get this chicken stew on the table in 30 minutes is to have all your ingredients out first, but save the vegetable chopping until you have the chicken in the pan. We like this stew served over rice, but it would be great over quinoa or mashed potatoes, or just with some crusty bread on the side!

Source: Adapted from The Healthy Family: Cooking for the Rushed

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 214Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 744mgCarbohydrates: 22gFiber: 5gSugar: 5gProtein: 25g

Nutrition Information is estimated based on ingredients used and may not be exact.

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Kelly

Wednesday 15th of February 2017

I can't believe it's February already too! We've been sick on and this comforting and beautiful stew is just what we need! Love how simple it is, I wish we were having it for dinner tonight! <3

Cyndi - My Kitchen Craze

Sunday 12th of February 2017

I can't believe it's February either. Where is the time going? This stew looks amazing and I love that it's quick and easy. Totally making this for soccer nights! The family would love it!

Denise | Sweet Peas & Saffron

Sunday 5th of February 2017

I totally agree with you, February really snuck up on me this year. Time needs to slow down! This stew is everything I'm craving these days...healthy comfort food! Looks delicious!

Joyce

Friday 3rd of February 2017

This chicken/veggie stew looks wonderful, and I think I'll add cauliflower (but have to leave out the garlic).

I'm rather glad it's February; that means spring is "only" about two months away for us here in northwestern lower Michigan, and I'll be able to walk outside again without concern about falling on ice. But I do know what you mean about time flying by; it seems as if the Feast of Tabernacles was just a couple days ago (it was in mid October), and I was with brethren. Now here it is, only nine months to plan for this year's Feast!

stacey

Friday 3rd of February 2017

That's what I love about stew recipes - easy to change up to what you like! Cauliflower would be wonderful! And yes, no longer slipping on ice is always good - I did exactly that yesterday walking across the school parking lot, landing flat on my back - luckily it didn't hurt the next day! :)

Izzy @ She Likes Food

Thursday 2nd of February 2017

I can't believe it's February either, and Feb is the shortest month so before we know it it will be March haha! This stew looks so cozy! Sometimes soups are just not filling enough for me, but I love a good stew like this one :)

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