This Hearty Chicken and Vegetable Stew is the ultimate comfort food, perfect for cozy evenings or when you’re looking for a filling and nourishing meal. Packed with tender chicken, a variety of fresh vegetables, and a blend of flavorful herbs, this stew is both hearty and satisfying. It’s a versatile dish that can easily be customized based on what you have on hand, making it ideal for meal prep, family dinners, or even as a make-ahead option for busy days.
With a balance of protein from the chicken, fiber from the vegetables, and rich flavor from the herbs, this stew is not only delicious but also packed with nutrients. Whether you’re feeding a crowd or enjoying leftovers, this recipe is sure to become a staple in your recipe rotation.
Ingredients:
- 1 lb chicken breast or thighs, cooked and shredded (you can use rotisserie chicken for convenience or cook your own)
- 2 tbsp olive oil (you can substitute with butter if preferred)
- 1 large onion, chopped (adds a savory base flavor)
- 3 cloves garlic, minced (for a fragrant and aromatic kick)
- 3 carrots, sliced (adds natural sweetness and color)
- 3 medium potatoes, cubed (adds heartiness and bulk to the stew)
- 1 cup frozen peas (a pop of color and nutrients, can be swapped with other vegetables like green beans or corn)
- 4 cups chicken broth (use low-sodium broth for a healthier option, or vegetable broth for a vegetarian version)
- 1 cup water (adjust the liquid based on desired consistency)
- 2 tbsp tomato paste (helps to deepen the flavor of the broth)
- 1 tsp dried thyme (earthy and fragrant, can substitute with fresh thyme)
- 1 tsp dried rosemary (adds a woody, aromatic note to the stew)
- Salt and pepper, to taste (adjust based on personal preference)
- Fresh thyme or parsley, for garnish (adds a fresh, bright touch at the end)
Directions:
- Sauté Aromatics:
- Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Olive oil gives a nice, light flavor to the base of the stew, but feel free to use any cooking oil of your choice.
- Add the chopped onion and sauté it for about 5 minutes, or until the onion is soft and translucent. Stir occasionally to ensure the onion cooks evenly and doesn’t burn.
- Once the onion is softened, add the minced garlic and cook for another 1-2 minutes, just until fragrant. This will infuse the oil with garlic flavor, which serves as the savory base for the stew.
- Add Vegetables and Broth:
- Add the sliced carrots and cubed potatoes to the pot. These root vegetables will add a lot of heartiness and texture to the stew. Stir the mixture to combine.
- Pour in the chicken broth and water, ensuring that the vegetables are well-covered. The liquid is the foundation of your stew, so feel free to adjust it based on how brothy you want your stew.
- Stir in the tomato paste, which will help thicken the stew slightly and enhance the overall flavor profile with a subtle sweetness.
- Add the dried thyme and dried rosemary. These herbs provide an earthy depth of flavor that will infuse the broth as the stew simmers. Add salt and pepper to taste, ensuring that the stew is well-seasoned. Stir everything together to combine.
- Bring to a Boil, Then Simmer:
- Increase the heat and bring the stew to a boil. Once boiling, reduce the heat to low to allow the stew to simmer gently.
- Let the stew simmer for about 20 minutes, or until the carrots and potatoes are tender when pierced with a fork. This step allows the flavors to meld together and the vegetables to cook through.
- Add Chicken and Peas:
- Once the vegetables are tender, it’s time to add the shredded chicken. This is where you can get creative: if you have leftover rotisserie chicken or chicken that was prepped earlier, you can simply stir it in to warm through. Otherwise, cook the chicken breasts or thighs ahead of time, shred it, and add it to the pot.
- Stir in the frozen peas for a pop of color and a touch of sweetness. The peas will cook quickly and add a nice balance of texture to the stew. Simmer for another 5-10 minutes, allowing the chicken to heat through and the flavors to meld.
- Taste and Adjust:
- Taste the stew before serving, and adjust the seasoning if needed. Depending on your preferences, you may want to add a little more salt, pepper, or even some extra dried herbs like oregano or basil. Stir everything well and make sure the stew is perfectly seasoned.
- Serve and Garnish:
- Ladle the stew into bowls and garnish with a sprinkle of fresh thyme or parsley. The fresh herbs will add a bright, fresh flavor to the warm stew. This is also the perfect time to serve the stew with a slice of crusty bread for dipping, or a side of crackers for a crunchy texture.
- Serve hot and enjoy the comforting warmth of this hearty dish.
Time:
- Prep Time: 10 minutes (a quick and simple prep, especially if you use pre-cooked chicken)
- Cook Time: 35 minutes (most of this time is simmering and letting the vegetables cook until tender)
- Total Time: 45 minutes
Servings:
- 6 servings (perfect for feeding a family or having leftovers for the next day)
Calories:
- ~300 kcal per serving (a filling meal that won’t weigh you down, making it great for dinner)
Why You’ll Love This Recipe:
- Comforting and Hearty: The perfect balance of protein and vegetables in a warm, flavorful broth.
- Simple Ingredients: With just a handful of basic ingredients, you can create a meal that tastes like it took hours to prepare.
- Customizable: You can swap in different vegetables like green beans or corn, or even use a combination of white and dark chicken meat for varying flavors.
- Easy to Make: The steps are straightforward and there’s minimal prep work involved. Just chop, stir, and let it simmer!
- Freezer-Friendly: This stew freezes well, so make a double batch and store it in individual portions for easy future meals.
This Hearty Chicken and Vegetable Stew is the perfect recipe for chilly evenings, busy nights, or anytime you need a nourishing, wholesome meal that everyone will love. Whether you make it on a weeknight or for a special family dinner, it’s sure to be a crowd-pleaser!