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:

Quickview
338k Calories
30g Protein
8g Total Fat
34g Carbs
48% Health Score
Limit These
Calories
338k
17%

Fat
8g
13%

  Saturated Fat
1g
10%

Carbohydrates
34g
12%

  Sugar
7g
8%

Cholesterol
60mg
20%

Sodium
820mg
36%

Get Enough Of These
Protein
30g
61%

Vitamin A
3328IU
67%

Vitamin B3
12mg
62%

Iron
7mg
44%

Vitamin C
34mg
42%

Selenium
23µg
34%

Vitamin B6
0.63mg
31%

Phosphorus
300mg
30%

Manganese
0.4mg
20%

Vitamin K
21µg
20%

Fiber
4g
19%

Potassium
655mg
19%

Vitamin B2
0.32mg
19%

Vitamin B1
0.22mg
14%

Copper
0.28mg
14%

Folate
54µg
14%

Magnesium
53mg
13%

Vitamin B5
1mg
13%

Zinc
1mg
11%

Calcium
102mg
10%

Vitamin E
1mg
7%

Vitamin B12
0.34µg
6%

covered percent of daily need
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