Chicken Stew with Cream of Mushroom Soup and Rice

Ingredients

• Rice3/4 cup (150 g)
• Chicken Breast150 g
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Mushrooms1 cup (70 g)
• Garlic1 clove (3 g)
• Cream1 tablespoon (14 ml)
• Chicken Broth1/4 cup (60 g)
• Oil2 teaspoon (7 ml)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Peel and dice the carrot.

3. 3

   Step 3

   Place the carrot and peas in a pot of boiling water and boil for 6 minutes. Drain and set aside.

4. 4

   Step 4

   Separately, place a pot over medium heat. While heating, dice the chicken and season with salt and pepper.

5. 5

   Step 5

   Once heated, pour half of the oil and add the chicken.

6. 6

   Step 6

   Sear the chicken meat on all sides over high heat until browned. This will take approximately 2-3 minutes. Remove and set aside.

7. 7

   Step 7

   Meanwhile, mince the garlic and chop the mushrooms.

8. 8

   Step 8

   In the same pot add the rest of the oil and the mushrooms with the garlic. Stir-fry for 5 minutes.

9. 9

   Step 9

   Then add the broth and cook over low heat for 8-10 minutes.

10. 10

    Step 10

    Next, add the cream. Season with nutmeg and salt and pepper to taste.

11. 11

    Step 11

    You can blend so that the mushroom sauce is well mixed.

12. 12

    Step 12

    Add the chicken, carrots and peas to the pot with the sauce. Cook covered for about 5 minutes.

13. 13

    Step 13

    Serve the chicken stew with cream of mushroom soup and rice on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew with Cream of Mushroom Soup and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.