Chicken and Vegetable Stew With Caraway Recipe

Name: Chicken and Vegetable Stew With Caraway
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken thighs, bone-in and skin removed; 3 ¾ cups water; 2 teaspoons instant chicken bouillon granules; 1 teaspoon caraway seed, crushed; ½ teaspoon salt; ¼ teaspoon ground black pepper; 8 ounces fresh green beans, trimmed and cut into 2-inch-long pieces; 2 medium carrots, peeled and cut into 3/4-inch chunks; 2 stalks celery, cut into 1/2-inch slices; 2 cups fresh mushrooms, sliced (shiitakes, cremini and or or button); 1 cup frozen pearl onions (no need to thaw); ¼ cup cold water; ¼ cup all-purpose flour

Servings: persons

3 lbs chicken thighs, bone-in and skin removed
3 ¾ cups water
2 teaspoons instant chicken bouillon granules
1 teaspoon caraway seed, crushed
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces fresh green beans, trimmed and cut into 2-inch-long pieces
2 medium carrots, peeled and cut into 3/4-inch chunks
2 stalks celery, cut into 1/2-inch slices
2 cups fresh mushrooms, sliced (shiitakes, cremini and or or button)
1 cup frozen pearl onions (no need to thaw)
¼ cup cold water
¼ cup all-purpose flour

1
In a 4-quart Dutch oven combine chicken, 3 3/4 cup water, bouillon, caraway, salt and pepper.
2
Bring to a boil; reduce heat.
3
Cover and simmer for 40 minutes.
4
Stir in beans, carrots, celery, mushrooms and onions.
5
Return to a boil; reduce heat.
6
Cover and simmer about 10 minutes or until chicken is tender.
7
Remove chicken from Dutch oven; set aside and cool slightly.
8
When cool enough to handle, remove meat from bones; discard bones.
9
Cut up chicken and return to Dutch oven.
10
In a small bowl, mix 1/4 cup cold water and flour; whisk until smooth.
11
Add to stew and cook, stirring, until thickened and bubbly.
12
Serve in bowls.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs chicken thighs, bone-in and skin removed, 3 ¾ cups water, 2 teaspoons instant chicken bouillon granules, 1 teaspoon caraway seed, crushed, and more.

Yes, Chicken and Vegetable Stew With Caraway falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Stew With Caraway

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