Low Sodium Hearty Chicken Stew

Warm up with a comforting bowl of Low Sodium Hearty Chicken Stew, a wholesome and nourishing dish perfect for cozy dinners. Packed with tender shredded chicken, hearty vegetables like carrots, celery, and potatoes, and simmered in a flavorful low-sodium chicken broth infused with fresh thyme, this stew offers the ultimate balance of taste and health. With no added salt, this recipe is ideal for those watching their sodium intake without compromising on rich, savory flavors. Ready in just over an hour, this one-pot recipe is as convenient as it is satisfying, delivering a healthy, homemade meal that’s perfect for meal prep or family gatherings. Serve it steaming hot for a deliciously comforting experience!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large medium white onion
• 3 large carrots
• 3 celery stalks
• 3 cloves garlic
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon fresh thyme
• 2 large russet potatoes
• 1 cup frozen peas
• 0.5 teaspoon ground black pepper
• 1 cup unsalted chicken stock

Directions

Step 1

Begin by preparing the ingredients: chop the onion, slice the carrots and celery, mince the garlic, and cut the potatoes into 1-inch cubes.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove chicken from the pot and set aside.

Step 3

In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

Step 4

Add the minced garlic to the vegetables and cook for another minute until fragrant.

Step 5

Pour in the low-sodium chicken broth, and return the chicken breasts to the pot. Add the bay leaf and thyme.

Step 6

Increase the heat to bring the broth to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25 minutes.

Step 7

After 25 minutes, remove the chicken breasts and shred them with two forks.

Step 8

Add the potatoes to the pot, cover again, and cook for another 20 minutes until the potatoes are tender.

Step 9

Return the shredded chicken to the pot and stir in the frozen peas. Let it simmer for another 5 minutes.

Step 10

Season with ground black pepper to taste, and if needed, add unsalted chicken stock to achieve desired consistency.

Step 11

Remove the bay leaf before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(3235.6g)

Amount per serving	% Daily Value*
Calories	2376.5

Total Fat 56.7g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 578.3mg	0%
Sodium 1170.7mg	0%
Total Carbohydrate 209.1g	0%
Dietary Fiber 31.2g	0%
Total Sugars 41.8g
Protein 252.0g	0%

Vitamin D 6.8IU	0%
Calcium 399.3mg	0%
Iron 17.6mg	0%
Potassium 6926.0mg	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: 21.7%

Protein: 42.8%

Carbs: 35.5%