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basic chicken stew recipe

Basic, Easy On The Tummy Chicken Stew

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By Maria Valente

Chemotherapy can wreak havoc on the appetite. The best recipes for me are the ones that are versatile with ingredient changes that match what my stomach can tolerate at the moment. This is a comfort food meal that I find easy on the tummy on those queasy days.

This basic and easy chicken stew can be customized. The onions and garlic can be removed from the pan once cooked or removed from the recipe altogether. We can add the herbs or just stay plain with salt and a dash of pepper.  Don’t want mushrooms today? Not a problem. We can omit them altogether. There are days when I can just consume the broth and that's ok too! It’s all up to you and what foods you can tolerate now.

This is a meal that can be kept in the fridge in single servings for up to four days. It can be frozen in airtight containers or in freezer bags for up to three months. The leftovers are well worth the effort. It’s a go-to meal ready when you are. Here’s my basic, easy on the tummy, chicken stew comfort meal. Enjoy!

Makes 6 servings (two cups per serving)

Prep time: 20 minutes
Cook time: 40 minutes

Ingredients for chicken stew

  • 1 medium onion - chopped
  • 4 cloves of garlic chopped fine
  • 2 carrots - peeled and chopped
  • 1 turnip - peeled and chopped
  • 1kg of chicken breasts, chopped into chunks
  • Four small russet potatoes - peeled and quartered
  • 10 mushrooms - sliced
  • 1 tbsp of steak spice
  • Salt and pepper to taste
  • 2 tbsp of all-purpose flour
  • 2 liters Campbell’s chicken broth
  • Herbs to consider: oregano, basil, thyme, bay leaves

Instructions for chicken stew

  1. Mix together cubed chicken, 2 tbsp of olive oil, 2 tbsp steak spice, ¼ tsp of pepper, ¼ tsp salt in a bowl mixed. Let stand by placing in the refrigerator.
  2. Heat pan to medium heat with oil. Add onion and cook until translucent.
  3. Add garlic and cook 2 minutes.
  4. Add mushrooms and cook until they release their liquid.
  5. Add meat and cook until browned.
  6. Remove from pan and place ingredient in stockpot.
  7. Add 2 liters chicken stock and bring to a boil then reduce to simmer.
  8. Add turnip, after 3 mins add carrot, after 3 mins add potatoes, cook until all vegetables are soft.
  9. Mix 1 tbsp flour with ½ cup tepid water and stir vigorously.
  10. Add 2 tbsp of the mix to the pot and gently stir to thicken.

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Nutrition facts

Per Serving

  • calories: 349
  • protein: 58g
  • sodium: 1348mg
  • sugars: 5g
  • total carbohydrates: 11g
  • total fat: 6g

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