Soups & Stews > Gluten-Free Soups & Stews > Gluten-Free Stews > Chicken Stew (GF)

Gluten-Free Chicken and Vegetable Stew

A hearty and flavorful gluten-free chicken stew packed with fresh vegetables. This comforting dish is perfect for a cold evening and is naturally gluten-free, making it a great option for those with dietary restrictions. Enjoy the rich broth and tender chicken in every spoonful.

This recipe utilizes simple techniques and readily available ingredients, so anyone can make a flavorful, safe, and satisfying dish. It is also easily adaptable to your favorite vegetables and herbs.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 1.5 lbs Boneless, skinless chicken thighs
  • 2 tbsp Olive oil
  • 1 medium, chopped Onion
  • 2 medium, peeled and chopped Carrots
  • 2 stalks, chopped Celery
  • 3 cloves, minced Garlic
  • 6 cups, low sodium Chicken broth
  • 2 medium, peeled and cubed Potatoes
  • 1 cup Frozen peas
  • 1 tsp Dried thyme
  • 0.5 tsp Dried rosemary
  • 1 Bay leaf
  • 1 tsp, or to taste Salt
  • 0.5 tsp, or to taste Black pepper
  • 2 tbsp, chopped, for garnish Fresh parsley

Preparation

1. Prepare the Chicken: Cut the chicken thighs into 1-inch pieces. Season with salt and pepper.

Sauté Vegetables

2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Brown Chicken

3. Brown Chicken: Add the chicken to the pot and cook until browned on all sides. This helps to add flavor to the stew. Don't overcrowd the pot; cook in batches if necessary.

Simmer the Stew

4. Add Broth and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the potatoes, thyme, rosemary, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender.

Finish and Serve

5. Add Peas and Finish: Stir in the frozen peas and cook for another 5 minutes, or until heated through. Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed.

6. Serve: Garnish with fresh parsley and serve hot.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Calories: 80-100, Protein: 8-10g, Fat: 3-5g, Carbohydrates: 5-7g.

Other Considerations for Nutrition

This recipe is a good source of protein and vitamins from the vegetables. To reduce sodium, use low-sodium chicken broth. You can also add other vegetables like green beans or corn to increase the nutrient content.

← Gluten-Free Chicken Stew (Arrowroot Thickened) Gluten-Free Creamy Tomato Soup (Cornstarch Thickened) →

FAQ

  • Can I use different vegetables?

    Yes, you can easily adapt this recipe to your liking. Try adding other vegetables such as green beans, corn, or mushrooms.
  • Can I use chicken breast instead of chicken thighs?

    Yes, but chicken thighs tend to be more tender and flavorful in stews. If using chicken breast, be careful not to overcook it.
  • Can I freeze this stew?

    Yes, this stew freezes well. Allow it to cool completely before transferring it to an airtight container and freezing. Thaw overnight in the refrigerator before reheating.
  • How do I make this stew thicker?

    If you want a thicker stew, you can whisk 1 tablespoon of gluten-free cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew during the last 10 minutes of cooking time.