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.
Ingredients For Pressure-Cooker Spring-Thyme Chicken Stew Recipe
1 pound Small red potatoes, halved
1 Large onion, finely chopped
0.75 cup Shredded Carrots
6 Garlic cloves, minced
2 teaspoon Grated lemon zest
2 teaspoon Dried Thyme
0.5 teaspoon Salt
0.25 teaspoon Pepper
1.5 pound Boneless skinless chicken thighs, cut into 1 inch pieces
2 cup Reduced sodium chicken broth, divided
2 Bay leaves
3 tablespoon All purpose flour
2 tablespoon Minced Fresh Parsley
Nutrition value
552
calories per serving
28 g Fat51 g Protein21 g Carbs8 g FiberOther
Current Totals
28 g Fat
51 g Protein
21 g Carbs
8 g Fiber
MacroNutrients
Carbs
21 g
Protein
51 g
Fiber
8 g
Fats
Fat
28 g
Vitamins & Minerals
Calcium
165 mg
Iron
8 mg
Vitamin A
1223 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
15 mg
Vitamin B6
1 mg
Vitamin B9
86 mcg
Vitamin B12
0 mcg
Vitamin C
54 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
132 mg
Manganese
3 mg
Phosphorus
490 mg
Selenium
50 mcg
Zinc
4 mg
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
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