Low Sodium Cream Stew

Indulge in the comforting, hearty flavors of this Low Sodium Cream Stew, a lighter twist on the classic Cream Stew recipe that doesn't skimp on taste. Made with tender chunks of seared chicken, an array of vibrant vegetables like carrots, celery, and peas, and a velvety, cream-infused broth, this dish is both satisfying and heart-healthy. By using low-sodium chicken broth and unsalted butter, this stew is perfect for those watching their sodium intake without sacrificing richness. A simple roux of butter, flour, and milk creates a luscious texture, while fresh thyme and parsley add a fragrant, herbaceous touch. Ready in just 50 minutes, this one-pot wonder is a wholesome, cozy meal ideal for weeknight dinners or chilly evenings. Serve it with a crusty whole-grain bread to complete the experience!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 4 cups low sodium chicken broth
• 1 teaspoon fresh thyme
• 0.5 teaspoon fresh ground black pepper
• 1 cup green peas
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 tablespoon chopped parsley

Directions

Step 1

Dice the chicken breasts into bite-sized pieces.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the chopped onion, sliced carrots, sliced celery, and diced potatoes. Cook for 4-5 minutes until the vegetables start to soften.

Step 4

Pour the low sodium chicken broth into the pot and add fresh thyme and black pepper. Bring the mixture to a simmer.

Step 5

Add the browned chicken back to the pot. Cover and let it simmer for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

Step 6

Stir in the green peas and cook for another 5 minutes.

Step 7

In a small saucepan, melt the unsalted butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes until the mixture is golden and starts to bubble.

Step 8

Slowly whisk in the milk, cooking until thickened, about 3-4 minutes. Remove from heat.

Step 9

Gradually add the milk mixture to the stew, stirring constantly until the stew is creamy and well combined.

Step 10

Taste and adjust the seasoning if necessary with more pepper. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2727.0g)

Amount per serving	% Daily Value*
Calories	2009.7

Total Fat 75.3g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 3.1g
Cholesterol 469.5mg	0%
Sodium 2939.9mg	0%
Total Carbohydrate 150.0g	0%
Dietary Fiber 23.1g	0%
Total Sugars 38.8g
Protein 181.0g	0%

Vitamin D 130.0IU	0%
Calcium 688.6mg	0%
Iron 14.0mg	0%
Potassium 5589.2mg	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: 33.9%

Protein: 36.2%

Carbs: 30.0%