Low Sodium Chicken and Mushroom Stew

Cozy up to a hearty, flavorful bowl of *Low Sodium Chicken and Mushroom Stew*, a satisfying dish crafted with tender chicken thighs, earthy cremini mushrooms, and a medley of wholesome vegetables. Perfect for those watching their salt intake, this stew relies on aromatic herbs like thyme and rosemary, along with a rich low-sodium chicken broth, to deliver bold and comforting flavors. Thickened to perfection with a cornstarch slurry and finished with a sprinkle of fresh parsley, this one-pot wonder is ideal for a family dinner or meal prep. Ready in just over an hour, this low-sodium stew is full of nourishing ingredients and perfect for cozy evenings or when you crave a warm, home-cooked meal without compromising on health or taste.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 2 tablespoons Olive oil
• 1 large Onion
• 3 medium Carrots
• 2 medium Celery stalks
• 3 cloves Garlic
• 12 ounces Cremini mushrooms
• 4 cups Low-sodium chicken broth
• 1 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 0.5 teaspoon Black pepper
• 1 whole Bay leaf
• 2 tablespoons Fresh parsley
• 3 medium Potatoes
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Directions

Step 1

Cut the chicken thighs into 1-inch pieces and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

Step 3

Add chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 4

Chop the onion, carrots, and celery into bite-sized pieces.

Step 5

Mince the garlic cloves.

Step 6

Add the remaining tablespoon of olive oil to the pot. Add the chopped onion, carrots, celery, and garlic, and sauté for 5 minutes until they begin to soften.

Step 7

Slice the mushrooms and add them to the pot, cooking for an additional 3 minutes.

Step 8

Pour in the low-sodium chicken broth and return the chicken to the pot.

Step 9

Add dried thyme, dried rosemary, black pepper, and the bay leaf.

Step 10

Peel and cube the potatoes, then add them to the pot.

Step 11

Stir everything together and bring the stew to a boil.

Step 12

Once boiling, reduce the heat to low, cover the pot, and simmer for 40-45 minutes, stirring occasionally until vegetables are tender and chicken is cooked through.

Step 13

In a small bowl, combine the cornstarch and water to make a slurry.

Step 14

Add the cornstarch slurry to the stew and stir well to thicken.

Step 15

Simmer uncovered for an additional 5 minutes.

Step 16

Chop the fresh parsley and stir it into the stew just before serving.

Step 17

Discard the bay leaf and serve the stew hot.

Nutrition Facts

Serving size	(3151.6g)

Amount per serving	% Daily Value*
Calories	2633.8

Total Fat 108.1g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 850.5mg	0%
Sodium 1172.8mg	0%
Total Carbohydrate 203.4g	0%
Dietary Fiber 27.8g	0%
Total Sugars 38.4g
Protein 214.7g	0%

Vitamin D 71.4IU	0%
Calcium 426.5mg	0%
Iron 17.1mg	0%
Potassium 7664.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 32.5%

Carbs: 30.8%