Wait, that’s not true. Actually, a giant rib-eye and steak fries would probably say it better, so allow us to rephrase that. Nothing says “Hard Workin’ American with a busy schedule on a budget who doesn’t want to have a heart attack at 53” like a hearty chicken stew. This is one of those delicious “one-pot meals” that may take a little time to make initially, but it’ll last all week long–or you can freeze it in several small containers, pulling it out when you just don’t have time to cook. Otherwise, you can just stick with the nightly beef and fries because, well, heaven forbid you eat something that makes your life healthier and easier!
- 2 tsp extra-virgin olive oil
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 1 lb. chicken breast, boneless, skinless, and cut in cubes
- 1 12-oz. carton organic chicken broth (no MSG)
- 1/2 cup water
- 3 medium potatoes, cut in cubes
- 1 bay leaf
- 1 tsp garlic powder
- 1/2 tsp ground thyme
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt (optional)
- Heat oil in large saucepan over medium heat.
- Add onions and carrots, and cook, stirring frequently, until onions are soft, about 3 minutes.
- Add chicken broth, water, potatoes, bay leaf, garlic powder, thyme, pepper, and sea salt, if desire. Cover and bring to a boil; reduce heat to medium-low and cook until the potatoes and carrots are tender, about 20 – 25 minutes.
- Remove bay leaf; serve in soup bowls.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Nutritional Information: (per serving)
|300||6 g||1 g||67 mg||871 g||36 g||5 g||5 g||27 g|