Best 4 Healthier Chicken Vegetable Stew Recipes

In pursuit of a healthier lifestyle, many individuals are seeking out nutritious and delicious recipes. Chicken vegetable stew emerges as a fantastic option, offering a symphony of flavors and an abundance of essential nutrients. With the right combination of ingredients and cooking techniques, this classic dish can be transformed into a wholesome meal that nourishes both body and soul. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the art of crafting a healthier chicken vegetable stew that tantalizes the taste buds while promoting overall well-being.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHIER CHICKEN VEGETABLE STEW

Healthier Chicken Vegetable Stew image

This is a really versatile recipe. I vary it depending on what I have in the fridge. I think the most important ingredients are the onion, garlic, and mushroom. You could probably even do a vegetarian version. This is also a good recipe for people with allergies.

Provided by KIMMORAES

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h20m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, pressed
1 cup cremini mushrooms, sliced
1 tablespoon tomato paste
1 ⅓ cups water
½ teaspoon dried marjoram
½ teaspoon dried rosemary
½ teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
1 pinch cayenne pepper
salt and ground black pepper to taste
½ pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
1 teaspoon cornstarch
1 teaspoon cold water, or as needed

Steps:

Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 11.8 g, Cholesterol 29.3 mg, Fat 8.3 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 1.3 g, Sodium 138.3 mg, Sugar 5.1 g

CHICKEN AND VEGETABLE STEW

Chicken and Vegetable Stew image

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

SCRUMPTIOUS CHICKEN VEGETABLE STEW

Scrumptious Chicken Vegetable Stew image

Low glycemic microwave meal.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Stews Chicken

Yield 6

Number Of Ingredients 11

Ingredients

2 pounds boneless, skinless chicken thighs or breasts
1 ½ cups carrots, in 1/2-inch chunks
2 cups fresh spinach, shredded
1 (14.5 ounce) can diced tomatoes with juice
1 cup dry lentils
½ cup low-fat chicken broth
1 teaspoon dried Italian herbs
1 teaspoon crushed fennel seed
8 garlic cloves, peeled and sliced
Salt and pepper, to taste
Parsley sprigs for garnish

Steps:

Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 28.5 g, Cholesterol 91.2 mg, Fat 10.7 g, Fiber 12.8 g, Protein 36.1 g, SaturatedFat 2.9 g, Sodium 264.1 mg, Sugar 4.2 g

VEGETABLE CHICKEN STEW

Vegetable Chicken Stew image

A chicken-broth soup brimming with a variety of vegetables and chunks of chicken. Easy, simple and very healthy.

Provided by butterscotchgirl

Categories Stew

Time 1h

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 17

Ingredients

2 boneless skinless chicken breasts, cooked & chopped into chunks
2 medium zucchini, sliced diagonally
2 medium red potatoes, cut into chunks
2 cups baby carrots, sliced digonally
1 small onion, sliced
1 cup green beans, frozen
1 cup peas, frozen
2 (14 ounce) cans chicken broth (fat free is good)
2 cups white beans, cooked
2 cups water
2 tablespoons butter
1 garlic clove, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon sodium-free seasoning
1 tablespoon thyme

Steps:

In a large saucepan, melt butter on med-hi heat.
Toss in the onions and garlic and parsley and sizzle until limp and a bit browned.
Add spices, zuchinni, potatoes, carrots, chicken chunks, water and chicken broth.
Cook on medium for 20-30 minutes.
Turn heat to low, add peas and green beans and let simmer about 10 minutes.
Add white beans just before serving.
Love it!

Nutrition Facts : Calories 313.6, Fat 5.8, SaturatedFat 2.9, Cholesterol 33, Sodium 938.9, Carbohydrate 43.9, Fiber 9.3, Sugar 6.6, Protein 22.7

Healthy Stews:

Fresh veggies: Use a variety of fresh, seasonal veggies to add color, texture, and nutrients to your stew. Some great options include carrots, celery, onions, leeks, parsnips, turnips, and sweet or russet potatoes.
Chicken Stock: For healthier stew, use homemade chicken broth or stock or a low-sodium store-bought version instead of canned soups or pre-packaged gravies.
Chicken Breast: Use either chicken breast or thigh. For less fat, use breast meat, but if your stew needs more rich and flavorful broth, try chicken thighs meat.
Chicken Seasoning: A flavorful spice or herb combination is usually effective in enhancing the overall taste of stew. Try adding some paprika, cumin, rosemary, sage, and crushed red peppers.
Vegetables Broth: Use homemade chicken stock or broth or a low-sodium store-bought version instead of canned soups or pre-packaged gravies.
Corn Starch: A little cornstarch can be used to thicken the gravy in your stew. This is not a must but will further thicken your stew and give it a richer mouthfeel.
Thicken The Stew: If you desire a thicker stew, mash some of the veggies and peas and add them back to the stew. Alternatively, make a cornstarch or roux-based thickener.

Conclusion:

This recipe for Healthier CHICKEN VEGETABLE STREW is simple to prepare and takes little time. You can use various fresh or leftover ingredients to make it your own. If desired, a leafy green, such as spinach or kale, can be added toward the conclusion of the cooking process. This recipe can be prepared ahead of time, making your life easier. Serve this delicious stew with a side of rice, quinoa, or crusty bread for a complete and satisfying meal. Enjoy this healthier version of stew that is sure to become one of your favorites!