Chicken & Potato Stew
Ingredient allergen flags: Other: Celery
Check actual labels and cross-contact. Allergen guidance and swaps
A spoonable chicken stew has tender potatoes, carrots and a garlic-herb broth.
Ingredients
- 1 1/3 lb (600 g) raw chicken breast, cut into bite-size pieces
- 1 1/3 lb (600 g) potatoes, cut into 3/4-inch cubes
- 3 large carrots (240 g total), sliced
- 1 medium onion (150 g), diced
- 3 medium celery stalks (120 g total), sliced
- 4 cups (960 g) reduced-sodium chicken broth
- 1 Tbsp (13.5 g) olive oil
- 2 cloves (6 g total) garlic, minced
- 1 tsp (1 g) dried oregano
Method
- Stovetop: heat oil in a large pot; soften onion, celery and carrot 5 minutes. Add garlic and oregano, then potatoes, raw chicken and broth. Bring to a boil, cover and simmer 30-40 minutes until potatoes are tender and chicken reaches 165°F. Season with salt and pepper to taste. Divide into six portions.
- Slow-cooker alternative: use fully thawed chicken. Put vegetables in first, then chicken, oil, garlic, oregano and broth in a suitable slow cooker. Cover and cook on high 3-4 hours or low 6-8 hours, following the appliance instructions; verify chicken reaches 165°F and potatoes are tender. Keep the lid on during cooking. Season with salt and pepper to taste.
Allergy / dietary substitutions
Celery: omit and add the same weight of carrot (no tracked major allergens added). Check the broth label for milk, wheat, soy, celery and other allergens; choose a tolerated broth.
Training-day additions
Add bread (adds wheat) or extra potatoes (no tracked allergens added).
Store / pack
Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days. Pack cold with two ice sources; see Keep good food safe. Reheat on the stove, bringing the stew to a rolling boil and checking 165°F; do not reheat in a slow cooker.
Freeze 3 months · fully cooked chicken-potato stew
Cool promptly in shallow containers, then freeze airtight today at 0°F. Leave expansion space for the liquid. Pack individual servings; label with the recipe name and computed BB month. Thaw in the refrigerator, never on the counter. Bring to a rolling boil on the stove while stirring; check several pieces reach 165°F. Do not reheat in a slow cooker.
November 2026 example: Chicken & Potato Stew — BB 02-27
A conservative 3-month soup/stew quality window from F3; potato texture may soften after thawing.
Approximate nutrition / serving
260 kcal · Protein 28 g · Carbohydrate 26 g · Fat 5 g
Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.
Wash hands and produce; separate raw animal foods from ready-to-eat food. See Keep good food safe.
Broth can add milk, wheat, soy, celery or other allergens; check the actual product.
Safety: food-safety basics · Allergies: allergen guidance · nutrition method.
How the nutrition estimates are made
Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.
One ingredient, one weighed amount
The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.
The calculation
For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.
What can change the result
Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.
What the estimate does not claim
Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.
Sources and ingredient records
- F1: USDA FSIS: Leftovers and Food Safety
- F2: USDA FSIS: Freezing and Food Safety
- F3: FoodSafety.gov: Cold Food Storage Chart
- F4: USDA FSIS: Keeping Bag Lunches Safe
- F5: FoodSafety.gov: Safe Minimum Internal Temperatures
- D1: USDA: FoodData Central / SR Legacy
- A1: FDA: Food Allergies / Nine Major Allergens
- A2: FARE: Substitutes for Common Allergens
- A3: FARE: Avoiding Cross-Contact
- A4: FDA: Allergen Guidance FAQ / Coconut
- 1 1/3 lb (600 g) raw chicken breast, cut into bite-size pieces — USDA SR Legacy FDC 171077; 600 edible g
- 1 1/3 lb (600 g) potatoes, cut into 3/4-inch cubes — USDA SR Legacy FDC 170026; 600 edible g
- 3 large carrots (240 g total), sliced — USDA SR Legacy FDC 170393; 240 edible g
- 1 medium onion (150 g), diced — USDA SR Legacy FDC 170000; 150 edible g
- 3 medium celery stalks (120 g total), sliced — USDA SR Legacy FDC 169988; 120 edible g
- 4 cups (960 g) reduced-sodium chicken broth — USDA SR Legacy FDC 172888; 960 edible g
- 1 Tbsp (13.5 g) olive oil — USDA SR Legacy FDC 171413; 13.5 edible g
- 2 cloves (6 g total) garlic, minced — USDA SR Legacy FDC 171325; 6 edible g
- 1 tsp (1 g) dried oregano — USDA SR Legacy FDC 171328; 1 edible g
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