Hearty Chicken and Vegetable Stew

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🥘 Hearty Chicken and Vegetable Stew

Description

Hearty Chicken and Vegetable Stew is a comforting, nourishing one-pot meal packed with tender chicken, wholesome vegetables, and a flavorful herb-infused broth. Perfect for chilly evenings, family dinners, or meal prep, this stew is both satisfying and balanced—rich in protein, fiber, and essential nutrients.

🧾 Ingredients

Main Ingredients

  • 1½ lbs (680 g) boneless, skinless chicken thighs or breasts, cut into chunks

  • 2 tbsp olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 3 carrots, sliced

  • 2 celery stalks, sliced

  • 2 medium potatoes, diced

  • 1 cup green beans, trimmed and cut

  • 1 cup corn (fresh or frozen)

  • 4 cups chicken broth (low sodium preferred)

  • 1 cup water (optional, for thinner stew)

Seasonings & Herbs

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • 1 tsp paprika

  • 1 tsp dried thyme

  • 1 bay leaf

Thickening (Optional)

  • 2 tbsp flour or cornstarch mixed with 2 tbsp water

👩‍🍳 Instructions

  1. Brown the Chicken
    Heat olive oil in a large pot over medium heat. Add chicken pieces and brown lightly on all sides. Remove and set aside.

  2. Sauté Aromatics
    In the same pot, add onion and cook until translucent (about 3–4 minutes). Stir in garlic and cook for 30 seconds until fragrant.

  3. Add Vegetables
    Add carrots, celery, and potatoes. Stir well and cook for 2–3 minutes.

  4. Build the Stew
    Return chicken to the pot. Pour in chicken broth, add seasonings and bay leaf. Bring to a boil.

  5. Simmer
    Reduce heat to low, cover, and simmer for 25–30 minutes until chicken is tender and vegetables are cooked.

  6. Final Add-ins
    Stir in green beans and corn. Simmer for another 5–7 minutes.

  7. Thicken (Optional)
    Add slurry if desired and simmer until stew thickens.

  8. Serve
    Remove bay leaf and serve hot.

📝 Notes

  • Chicken thighs yield a richer flavor, while breasts make a leaner stew.

  • This stew tastes even better the next day as flavors deepen.

  • Can be made on the stovetop, slow cooker, or Instant Pot.

💡 Tips for Best Results

  • Cut vegetables evenly to ensure uniform cooking.

  • Use homemade chicken broth for enhanced flavor.

  • Add a splash of lemon juice or apple cider vinegar at the end for brightness.

  • Garnish with fresh parsley for color and freshness.

🍽️ Servings

  • Serves: 4–6 people

  • Serving Size: ~1½ cups per serving

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 320 kcal

  • Protein: 28 g

  • Fat: 10 g

  • Carbohydrates: 30 g

  • Fiber: 5 g

  • Sodium: 520 mg

🌱 Health Benefits

  • High in Protein: Supports muscle repair and satiety

  • Rich in Vegetables: Provides vitamins A, C, and potassium

  • Immune-Boosting: Garlic and herbs help support immunity

  • Balanced Meal: Contains protein, complex carbs, and healthy fats

❓ Frequently Asked Questions (Q&A)

Q: Can I freeze this stew?
A: Yes! Let it cool completely and freeze in airtight containers for up to 3 months.

Q: Can I make it gluten-free?
A: Absolutely. Skip the flour or use cornstarch for thickening.

Q: What vegetables can I substitute?
A: Zucchini, peas, parsnips, or sweet potatoes work well.

Q: Can I use leftover cooked chicken?
A: Yes. Add cooked chicken during the last 10 minutes to prevent overcooking.

Q: Is this good for meal prep?
A: Definitely. It stores well in the fridge for up to 4 days.

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