Hearty Chicken and Vegetable Stew

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🥣 Hearty Chicken and Vegetable Stew

Description

This Hearty Chicken and Vegetable Stew is the ultimate comfort food — filled with tender chicken, hearty root vegetables, and a savory herb-infused broth that warms you from the inside out. Perfect for chilly evenings or when you need a nourishing one-pot meal, this stew balances protein, fiber, and flavor beautifully. Serve it with crusty bread or over rice for a filling family dinner.

🍗 Ingredients

Serves 6

  • 2 tablespoons olive oil

  • 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into chunks

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 3 carrots, sliced

  • 2 celery stalks, sliced

  • 2 medium potatoes, diced

  • 1 cup green beans, trimmed and cut in half

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 cup diced tomatoes (optional)

  • 5 cups low-sodium chicken broth

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 bay leaf

  • Salt and pepper to taste

  • 2 tablespoons flour (for thickening, optional)

  • 2 tablespoons fresh parsley, chopped (for garnish

  • Instructions

  1. Sear the Chicken:
    Heat olive oil in a large pot over medium heat. Add chicken pieces and brown on all sides (about 5 minutes). Remove and set aside.

  2. Sauté Vegetables:
    In the same pot, add onions, garlic, carrots, and celery. Cook until softened and fragrant (about 5 minutes).

  3. Add Broth and Herbs:
    Pour in the chicken broth. Add potatoes, thyme, rosemary, bay leaf, salt, and pepper. Stir well.

  4. Simmer:
    Return chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes until vegetables are tender and chicken is cooked through.

  5. Add Remaining Veggies:
    Stir in green beans, corn, and tomatoes. Continue simmering for another 10 minutes.

  6. Optional Thickening:
    If you prefer a thicker stew, mix flour with a few tablespoons of cold water, then stir into the stew. Cook for 5 more minutes until thickened.

  7. Serve:
    Remove bay leaf, garnish with fresh parsley, and serve warm.

📝 Notes

  • You can use leftover roasted chicken — add it during the last 10 minutes of simmering.

  • For a richer flavor, use a mix of dark and white chicken meat.

  • Add ½ cup of peas or spinach at the end for extra color and nutrition.

💡 Tips

  • Flavor Boost: Add a splash of white wine or a teaspoon of Worcestershire sauce while simmering.

  • Storage: Keeps well in the fridge for up to 4 days or freezes for up to 3 months.

  • Make it creamy: Stir in ½ cup of cream or coconut milk at the end for a velvety finish.

🍽️ Servings

  • Yield: 6 hearty servings

  • Prep Time: 15 minutes

  • Cook Time: 50 minutes

  • Total Time: 1 hour 5 minutes

🔢 Nutritional Info (Per Serving)

  • Calories: 320

  • Protein: 32 g

  • Carbohydrates: 28 g

  • Fat: 9 g

  • Fiber: 5 g

  • Sodium: 620 mg

  • Sugar: 6 g

(Values are approximate and may vary by ingredients used.)

🌿 Health Benefits

  • High in Protein: Supports muscle repair and satiety.

  • Rich in Vitamins: Carrots and potatoes provide vitamin A and potassium.

  • Immune-Boosting: Garlic and herbs add antioxidants and anti-inflammatory benefits.

  • Low in Fat: A lighter alternative to creamy soups and stews.

❓ Q&A

Q: Can I use bone-in chicken?
A: Yes! Bone-in chicken adds more flavor. Just remove bones before serving.

Q: How can I make this vegetarian?
A: Replace chicken with chickpeas or white beans, and use vegetable broth instead of chicken broth.

Q: Can I make it in a slow cooker?
A: Absolutely. Combine all ingredients (except green beans and corn) in the slow cooker and cook on Low for 6–7 hours. Add the remaining vegetables in the last 30 minutes.

Q: What can I serve it with?
A: Pair it with crusty bread, cornbread, rice, or a simple green salad.

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