Chicken and Vegetable Stew With Caraway

A delicious stew with a flavorful twist-caraway seed. Serve as is for a diabetic friendly meal, or add some potatoes and serve with crusty bread if not counting carbs.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  lbs chicken thighs, bone-in and skin removed
• 3 3⁄4 cups water
• 2  teaspoons instant chicken bouillon granules
• 1  teaspoon caraway seed, crushed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 8  ounces fresh green beans, trimmed and cut into 2-inch-long pieces
• 2  medium carrots, peeled and cut into 3/4-inch chunks
• 2  stalks celery, cut into 1/2-inch slices
• 2  cups fresh mushrooms, sliced (shiitakes, cremini and or or button)
• 1  cup  frozen pearl onions (no need to thaw)
• 1⁄4 cup cold water
• 1⁄4 cup all-purpose flour

Directions

1. In a 4-quart Dutch oven combine chicken, 3 3/4 cup water, bouillon, caraway, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 40 minutes. Stir in beans, carrots, celery, mushrooms and onions. Return to a boil; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.
2. Remove chicken from Dutch oven; set aside and cool slightly. When cool enough to handle, remove meat from bones; discard bones.
3. Cut up chicken and return to Dutch oven.
4. In a small bowl, mix 1/4 cup cold water and flour; whisk until smooth. Add to stew and cook, stirring, until thickened and bubbly.
5. Serve in bowls.