Delicious Chicken Vegetable Stew Recipe You’ll Love

Hearty Ingredients for Your Stew

The magic of a great stew lies in its combination of fresh ingredients. We’ve selected robust vegetables and tender chicken that create a symphony of flavors and textures. Don’t be afraid to customize based on what you have on hand or your personal preferences!

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts: Look for pieces that are plump and have a slight sheen. Thighs offer more moisture and flavor, while breasts are leaner. Cut into 1-inch chunks.
  • Substitution: Cubed turkey, firm tofu, or even chickpeas for a vegetarian option.
• 2 tbsp Olive Oil: A good quality olive oil imparts a subtle fruity note.
  • Substitution: Avocado oil, coconut oil, or even a touch of butter.
• 1 large Onion, chopped: Yellow or sweet onions work best, lending a foundational sweetness. They should feel firm and have a sharp, pungent aroma.
  • Substitution: Shallots or leeks (white and light green parts only).
• 3 Carrots, peeled and sliced: Choose carrots that are firm and smooth, with a vibrant orange hue. Their sweetness will caramelize beautifully.
  • Substitution: Parsnips or sweet potatoes for a different earthy sweetness.
• 3 Celery Stalks, sliced: Look for crisp, bright green stalks. They add a crucial aromatic depth and a slight peppery note.
  • Substitution: Fennel bulb for a slight anise flavor.
• 2 cloves Garlic, minced: Fresh garlic is key for that pungent, savory kick. You should be able to smell its unmistakable aroma.
  • Substitution: Garlic powder (use 1/2 tsp).
• 1 tsp Dried Thyme: Its earthy, slightly minty aroma is classic in stews.
  • Substitution: Fresh thyme sprigs (use 2-3 sprigs).
• 1 tsp Dried Rosemary, crushed: Adds a piney, robust flavor.
  • Substitution: Fresh rosemary (use 1 sprig, finely chopped).
• 1/2 tsp Black Pepper, freshly ground: The sharp bite of freshly ground pepper is unparalleled.
  • Substitution: White pepper for a different kind of heat.
• 1/4 tsp Salt, or to taste: Essential for enhancing all other flavors.
  • Substitution: Sea salt or kosher salt.
• 6 cups Chicken Broth: Low-sodium is recommended so you can control the saltiness. A good quality broth will have a rich, savory smell.
  • Substitution: Vegetable broth or beef broth (for a richer flavor).
• 1 tbsp All-Purpose Flour (optional, for thickening): If you prefer a thicker stew.
  • Substitution: Cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) added at the end.
• 1 cup Frozen Peas: Add a pop of sweetness and vibrant color at the end.
  • Substitution: Fresh peas or green beans.
• 1 cup Chopped Potatoes (Yukon Gold or Russet): Choose potatoes that feel heavy for their size.
  • Substitution: Sweet potatoes or butternut squash.

Timing Your Delicious Chicken Vegetable Stew

On average, similar chicken vegetable stew recipes take about 1 hour to 1 hour 30 minutes from start to finish. Our recipe is optimized for efficiency without sacrificing flavor, making it a great weeknight option!

Step-by-Step Cooking Guide

Step 1: Prep the Veggies and Chicken

First things first, let’s get organized! Wash, peel (if necessary), and chop all your vegetables: onion, carrots, celery, and potatoes. Mince your garlic. Ensure your chicken is cut into uniform 1-inch pieces for even cooking. Having everything prepped and ready to go makes the cooking process smooth and enjoyable. This step is crucial for minimizing stress when the heat is on!

Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the hot oil in a single layer (work in batches if necessary to avoid crowding the pan). Sear for about 2-3 minutes per side until nicely browned. The browning adds a depth of flavor to the stew. Remove the chicken from the pot and set aside on a plate. Don’t worry if it’s not cooked through; it will finish cooking in the broth.

Step 3: Sauté Aromatics

Add the remaining 1 tablespoon of olive oil to the same pot. Reduce the heat to medium. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and the onion is translucent. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. This blooming of herbs and spices releases their essential oils and intensifies their flavor.

Step 4: Build the Base

If you’re using flour to thicken, sprinkle it over the sautéed vegetables and stir well for about a minute to cook out the raw flour taste. This creates a roux that will help thicken the stew. Slowly pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits (fond) – these are flavor powerhouses! Bring the mixture to a simmer, stirring to ensure the flour is fully incorporated and no lumps remain.

Step 5: Simmer to Perfection

Return the seared chicken (and any accumulated juices) to the pot. Add the chopped potatoes. Bring the stew back to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30-40 minutes, or until the chicken is cooked through and tender, and the potatoes are fork-tender. Stir occasionally to prevent sticking. The aroma filling your kitchen at this stage is truly magnificent!

Step 6: Finish and Serve

About 5 minutes before serving, stir in the frozen peas. They only need a few minutes to heat through and retain their bright green color and sweet flavor. Taste the stew and adjust seasoning with salt and pepper as needed. If the stew isn’t as thick as you’d like, you can create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in, simmering for another minute until thickened. Ladle the hot stew into bowls and serve immediately!

Nutritional Highlights

This Chicken Vegetable Stew is a nutritional powerhouse, offering a balanced mix of lean protein and essential vitamins and minerals from the vegetables. While exact values can vary based on ingredients and portion sizes, a typical serving provides:

• Calories: Approximately 350-450 kcal
• Protein: Around 30-40g
• Fiber: 5-10g
• Vitamins: Rich in Vitamin A (from carrots), Vitamin C (from peas and other vegetables), and B vitamins (from chicken).
• Minerals: Good source of potassium and magnesium.

Healthier Alternatives to Enjoy

Looking to make this stew even lighter or cater to specific dietary needs without sacrificing flavor? Here are some simple swaps:

• Leaner Protein: Opt for chicken breast over thighs, or use lean turkey.
• Reduced Fat: Use a light olive oil or avocado oil. Skip the optional flour thickener and rely on the natural starch from the potatoes or use a cornstarch slurry sparingly.
• More Veggies, Fewer Carbs: Increase the amount of non-starchy vegetables like broccoli, spinach, zucchini, or cauliflower and reduce or omit the potatoes.
• Sodium Control: Always use low-sodium broth and control added salt.

Serving Suggestions

This hearty stew is a complete meal on its own, but here are a few ideas to round out your dining experience:

• Serve with crusty whole-wheat bread or a good sourdough for dipping.
• A dollop of plain Greek yogurt or sour cream can add a creamy finish.
• Freshly chopped parsley or chives sprinkled over the top add a burst of freshness.
• Pair with a simple side salad for a balanced meal.

Common Mistakes to Avoid

To ensure your stew turns out perfectly every time, keep these common pitfalls in mind:

• Overcrowding the Pot: Searing chicken in batches is essential for browning, not steaming.
• Not Prepping Ahead: Having all ingredients chopped and measured makes the cooking process much smoother.
• Adding Peas Too Early: Frozen peas cook quickly; adding them at the end preserves their freshness and color.
• Under-seasoning: Taste and adjust salt and pepper at the end. Stews often need more seasoning than you initially think.
• Boiling Instead of Simmering: Harsh boiling can toughen the chicken and break down vegetables too much.

Storing Your Delicious Chicken Vegetable Stew

This stew is a fantastic candidate for meal prepping and can be even more delicious the next day as the flavors meld. For best results:

• Refrigeration: Allow the stew to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Let the stew cool, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave until heated through. You might need to add a splash of broth or water if it has thickened considerably.

Enjoy Your Wholesome Meal

This Delicious Chicken Vegetable Stew is more than just a meal; it’s an experience. It’s the kind of dish that warms you from the inside out, nourishes your body, and brings people together around the table. With its simple preparation and deeply satisfying flavors, it’s poised to become a cherished recipe in your culinary repertoire. So go ahead, gather your ingredients, and bring this comforting classic to life!

Frequently Asked Questions

Hearty Chicken and Vegetable Stew

• Author: Chef Sara

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Description

This comfortingChicken and Vegetable Stewis a perfect one-pot meal that’s hearty, nutritious, and packed with flavor. Tender chicken, wholesome vegetables, and fragrant herbs come together in a rich broth to warm you up on even the coldest days.

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Ingredients

Scale 1x2x3x

• 1lb chicken breast or thighs, cooked and shredded2 tablespoonsolive oil1large onion, chopped3cloves garlic, minced3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 2 tablespoonsolive oil1large onion, chopped3cloves garlic, minced3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 1large onion, chopped3cloves garlic, minced3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 3cloves garlic, minced3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• 1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
• Salt and pepper, to tasteFresh thyme or parsley (for garnish)
• Fresh thyme or parsley (for garnish)

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Instructions

1. 1️⃣Sauté Aromatics:In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.2️⃣Add Vegetables and Broth:Stir in the carrots, potatoes, chicken broth, and water. Mix in the tomato paste, dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.3️⃣Add Chicken and Peas:Add the shredded chicken and frozen peas to the pot. Stir to combine and let simmer for another 5–10 minutes, ensuring everything is heated through and flavors meld together.4️⃣Serve:Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot, accompanied by crusty bread or warm rolls for a complete meal.
2. 2️⃣Add Vegetables and Broth:Stir in the carrots, potatoes, chicken broth, and water. Mix in the tomato paste, dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
3. 3️⃣Add Chicken and Peas:Add the shredded chicken and frozen peas to the pot. Stir to combine and let simmer for another 5–10 minutes, ensuring everything is heated through and flavors meld together.4️⃣Serve:Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot, accompanied by crusty bread or warm rolls for a complete meal.
4. 4️⃣Serve:Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot, accompanied by crusty bread or warm rolls for a complete meal.

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Notes

Substitute or add your favorite vegetables, such as celery, parsnips, or green beans.For extra richness, stir in a splash of cream or a knob of butter before serving.
For extra richness, stir in a splash of cream or a knob of butter before serving.