Description
Hearty Chicken and Vegetable Stew is a warm, nourishing dish loaded with tender chicken, chunky vegetables, and a savory broth. It’s a comforting one-pot meal perfect for chilly days or wholesome weeknight dinners.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut in halves
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned. Remove and set aside.
- In the same pot, add onion and garlic and sauté for 2–3 minutes until softened.
- Add carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
- Return the chicken to the pot. Add green beans, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until vegetables are tender and chicken is cooked through.
- Remove bay leaf. Taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Notes
- For a thicker stew, mash some of the potatoes or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
- Add a squeeze of lemon juice before serving to brighten the flavors.
- Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken stew, hearty stew, vegetable stew, one-pot meal, comfort food, winter recipe