Name: Low Fat Creamy Chicken Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, peeled and sliced; 2 celery stalks, chopped; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 cups low-sodium chicken broth; 1/2 cup low-fat milk; 2 tablespoons cornstarch; 1/4 cup plain Greek yogurt; Fresh parsley, chopped (for garnish)

Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
Push the onion and garlic to one side of the pot and add the chicken pieces. Cook until chicken is browned on all sides, about 5-6 minutes.
Add carrots, celery, dried thyme, dried rosemary, salt, and pepper to the pot. Stir well to combine all ingredients.
Pour in the low-sodium chicken broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes until the chicken is cooked through and the vegetables are tender.
In a small bowl, whisk together the low-fat milk and cornstarch until smooth. Pour this mixture into the stew, stirring continuously until the stew thickens slightly.
Remove the pot from heat and stir in the plain Greek yogurt. This will add a creamy texture to the stew without the excess fat.
Serve the Low Fat Creamy Chicken Stew hot, garnished with chopped fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts