Hearty Chicken Mushroom Stew

Hearty Chicken Mushroom Stew

This cold and frosty time of year calls for a warm and delicious chicken stew. We got you covered with our delicious chicken and mushroom stew.

Nutritional information:

Calories2637 kJ (630 kcal)
Protein52 g
Fat23 g
Carbohydrates45 g
Fiber11 g


cutting board, colander, Spoon, chef's knife, plate, cooking spoon, pot, bowl

Recipe instructions:


Rinse the peas in a colander with warm water and transfer to a plate. Cut the mushrooms into quarters and dice the carrot and potatoes coarsely, cut the leek into rings and add to a bowl.

  • 1⁄3 cup Green peas, frozen
    1⁄3 cup Green peas, frozen
  • 3.5 oz Mushrooms
    3.5 oz Mushrooms
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 5.3 oz Potatoes (w/o skin)
    5.3 oz Potatoes (w/o skin)
  • ½ Leek (~ 3.2 oz)
    ½ Leek (~ 3.2 oz)

Finely chop the garlic and add into the bowl. Cut the chicken into bite-size pieces.

  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 5.3 oz Chicken breast
    5.3 oz Chicken breast

Heat the olive oil in a pot on medium heat and fry the chicken from all sides until golden brown.

  • 2 tsp Olive oil
    2 tsp Olive oil

Add the ingredients from the bowl into the pot and fry for approx. 2-3 minutes until the vegetables are lightly browned.


    Add the vegetable broth, sour cream and peas, turn the heat to low and let simmer.

    • ½ cup Vegetable broth
      ½ cup Vegetable broth
    • ½ cup Sour cream, light
      ½ cup Sour cream, light

    Coarsely chop the parsley and add to the pot together with the thyme. Season with salt and pepper put the lid on and let simmer for approx. 25 minutes until the potatoes are cooked.

    • 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
      3 twigs of Parsley, fresh or frozen (~ 2 tsp)
    • ½ tsp Thyme leaves, dried
      ½ tsp Thyme leaves, dried
    • Salt
    • Black pepper
      Black pepper

    Enjoy your meal!