Skinny Chicken Stew with Cheesy Croutons
You can never have too many main course recipes, so give Skinny Chicken Stew with Cheesy Croutons a try. This recipe serves 4. For $3.03 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 339 calories, 31g of protein, and 8g of fat. It can be enjoyed any time, but it is especially good for Autumn. 12 people have made this recipe and would make it again. Head to the store and pick up carrots, peas, cooked chicken breast, and a few other things to make it today. It is brought to you by Mother Rimmy. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is awesome. If you like this recipe, take a look at these similar recipes: Skinny Chicken Peanut Stew, Skinny Cheesy Chicken and Broccoli-Rice Casserole - Iowa Girl Eats, and Cheesy Chicken-Pasta Stew.
Servings: 4
Ingredients:
1/2 cup carrots, thinly sliced
½ cup celery, diced
2 cans chicken broth
2 cups chicken breast, cooked and cubed
3 tablespoons cornstarch + remaining 1/4 cup water
4 tablespoons low fat cheddar cheese, shredded
1 cup mushrooms , sliced
1 tablespoon olive oil
½ cup onion, diced
1 cup peas, frozen
1 cup green beans, frozen
1 tablespoon rosemary, minced
2 large whole wheat roll, split
1 tablespoon thyme, minced
1 cup water, reserve 1/4 cup
Equipment:
sauce pan
broiler
oven
frying pan
Cooking instruction summary:
Saute onion, celery, carrots, and mushrooms in oil until softened on medium heat in a large saucepan. Cook about 10 minutes.Add chicken broth and 3/4 cup water and bring to a boil. Add remaining ingredients (except cornstarch, rolls and cheese) and simmer on medium for 20 minutes until vegetables are cooked through.Add cornstarch to 1/4 cup water and stir to combine. Add to pan and stir gently, bringing mixture to a boil. Cook until thickened.Turn on oven broiler and top each half of a roll with one tablespoon Parmesan cheese. Broil until lightly browned.Serve rolls on top of chicken stew.
Step by step:
1. Saute onion, celery, carrots, and mushrooms in oil until softened on medium heat in a large saucepan. Cook about 10 minutes.
2. Add chicken broth and 3/4 cup water and bring to a boil.
3. Add remaining ingredients (except cornstarch, rolls and cheese) and simmer on medium for 20 minutes until vegetables are cooked through.
4. Add cornstarch to 1/4 cup water and stir to combine.
5. Add to pan and stir gently, bringing mixture to a boil. Cook until thickened.Turn on oven broiler and top each half of a roll with one tablespoon Parmesan cheese. Broil until lightly browned.
6. Serve rolls on top of chicken stew.
Nutrition Information:
covered percent of daily need
