Recipe: Zucchini Potato Chicken Stew

Welcome fall with this easy-to-make chicken and veggie stew. Get cozy with a hearty bowl for yourself or ladle up servings for family and guests. You can even freeze leftovers to enjoy later. Sprinkle grated Parmigiana Reggiano on top to add a savory, nutty flavor to the stew. 

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Serves: 12
Serving size: about 2 cups

Ingredients

• 2 tablespoons extra light olive oil
• 2 sweet onions
• 2 garlic cloves
• 6 Russet potatoes
• 2 pounds skinless, boneless chicken breast
• 64 ounces low-sodium, fat-free chicken stock
• 1 teaspoon salt-free Italian medley seasoning
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• 5 zucchinis
• 3 tablespoons pasta sauce (no sugar added)

Garnish (optional)

• Freshly grated Parmigiana Reggiano cheese
• Chopped fresh, flat-leaf parsley
• Sliced scallions

Instructions

Chop the onions, slice the garlic, and peel the potatoes. Cube the potatoes, chicken, and zucchini.

Add oil, onions, and garlic to a large stock pot (at least 9 quarts) over medium low heat. Sauté them until translucent. Add the cubed potatoes, chicken, chicken stock, Italian seasoning, salt, and black pepper. Bring to a boil over high heat. Remove lid and reduce to a simmer for 15–20 minutes. Make sure the ingredients are covered with liquid. Add more chicken stock if needed. Add zucchini and tomato sauce. Stir to combine. Cook uncovered for an extra 15–20 minutes. Season to taste. 

Ladle into bowls and drain off most of the stock to create a hearty stew consistency. Top with Parmigiana Reggiano cheese, parsley, and scallions. Serve.

MOBE Kitchen Tip: 

• If you don’t have an Italian medley seasoning, combine: ⅛ teaspoon each of dried parsley, oregano, and basil. 

Recipe Notes:

• Try different pasta sauces, like tomato basil, to create new flavors.
• We don’t recommend substituting the veggies in this recipe other than zucchini.
• This recipe can be served as a soup. Simply fill the ladle with a generous amount of stock with the chicken and veggies.
• To make this recipe vegan, swap the chicken stock for vegetable stock, use beans or tofu instead of chicken, and skip the cheese.
• Ditalini or other types of small pasta can be added to the recipe. Cook it separately until al dente. Add it to the bowls right before serving, so the pasta doesn’t get mushy.
• Looking for more hearty ways to stay warm? Try the Chicken and Lentil Slow Cooker Stew and Vegetarian Sweet Potato Chili recipes.

Nutrition Facts per Serving

Calories: 180 / Total Fat: 3.5g (4% DV) / Saturated Fat: 0g (0% DV) / Trans Fat: 0g / Cholesterol: 45mg (15% DV) / Sodium: 480mg (21% DV) / Total Carbohydrate: 20g (7% DV) / Dietary Fiber: 3g (11% DV) / Total Sugars: 8g / Added Sugar: 1g (2% DV) / Protein: 21g / Vitamin D: 0mcg (0% DV) / Calcium: 30mg (2% DV) / Iron: 1.4mg (8% DV) / Potassium: 300mg (6% DV)

Allergen Statement: Grated cheese (optional) contains milk.