Pressure-Cooker Spring-Thyme Chicken Stew Recipe
Recipe By Taste Of Home
During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. Amy Chase, Vanderhoof, British Columbia.
3.8
17 Rating -
Rate
Non Vegdiet
35minstotal
25minsPrep
10minsCook
35m.total
25m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pressure-Cooker Spring-Thyme Chicken Stew Recipe
- 1/4 pound Small red potatoes, halved
- 1/4 Large onion, finely chopped
- 0.19 cup Shredded Carrots
- 1.50 Garlic cloves, minced
- 1/2 teaspoon Grated lemon zest
- 1/2 teaspoon Dried Thyme
- 0.13 teaspoon Salt
- 0.06 teaspoon Pepper
- 0.38 pound Boneless skinless chicken thighs, cut into 1 inch pieces
- 1/2 cup Reduced sodium chicken broth, divided
- 1/2 Bay leaves
- 3/4 tablespoon All purpose flour
- 1/2 tablespoon Minced Fresh Parsley
Nutrition
value
value
552
calories per serving
28 g Fat51 g Protein21 g Carbs8 g FiberOther
Current Totals
- Fat28g
- Protein51g
- Carbs21g
- Fiber8g
MacroNutrients
- Carbs21g
- Protein51g
- Fiber8g
Fats
- Fat28g
Vitamins & Minerals
- Calcium165mg
- Iron8mg
- Vitamin A1223mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B315mg
- Vitamin B6< 1mg
- Vitamin B986mcg
- Vitamin B120mcg
- Vitamin C54mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium132mg
- Manganese3mg
- Phosphorus490mg
- Selenium50mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home