Hearty Chicken and Vegetable Stew

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Hearty Chicken and Vegetable Stew

Description

This Hearty Chicken and Vegetable Stew is warm, cozy, and deeply satisfying. Made with tender chicken, soft potatoes, carrots, celery, and a rich, savory broth, it’s the perfect one-pot meal for cold winter nights. It’s comforting, nourishing, and simple enough for a weeknight dinner while still feeling special.

 Prep & Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 40–45 minutes

  • Total Time: About 1 hour

 Servings

  • Serves: 4–6 people

 Ingredients

Main Ingredients

  • 1½ lbs (680 g) boneless, skinless chicken thighs or breasts, cubed

  • 2 tbsp olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 3 medium potatoes, peeled and diced

  • 3 carrots, sliced

  • 2 celery stalks, chopped

  • 4 cups chicken broth

  • 1 cup frozen peas or green beans

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1 bay leaf

  • Salt and black pepper, to taste

Optional Add-ins

  • 1 tbsp tomato paste (for deeper flavor)

  • ½ tsp paprika

  • 1 tbsp cornstarch + 2 tbsp water (for thicker stew)

Instructions

  1. Sear the Chicken
    Heat olive oil in a large pot over medium heat. Add chicken, season lightly with salt and pepper, and cook until lightly browned. Remove and set aside.

  2. Cook Aromatics
    In the same pot, add onion and cook until soft (about 3–4 minutes). Add garlic and cook for 30 seconds.

  3. Add Vegetables & Seasoning
    Stir in potatoes, carrots, celery, thyme, rosemary, paprika (if using), and bay leaf.

  4. Simmer
    Pour in chicken broth and return chicken to the pot. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender.

  5. Finish the Stew
    Add peas or green beans and cook 5 more minutes. Remove bay leaf. Thicken if desired using cornstarch slurry.

  6. Serve Hot
    Taste and adjust seasoning. Serve warm with bread or crackers.

 Tips for Best Results

  • Chicken thighs give a richer, juicier stew than breasts

  • Cut vegetables evenly so they cook at the same rate

  • Let stew rest 10 minutes before serving for better flavor

  • For extra richness, stir in a small pat of butter at the end

 Variations

  • Creamy Version: Add ½ cup milk or cream at the end

  • Herb Boost: Add fresh parsley or thyme before serving

  • Gluten-Free: Naturally gluten-free as written

 Nutritional Information (Approx. per serving)

  • Calories: 380–420 kcal

  • Protein: 30–35 g

  • Carbohydrates: 30 g

  • Fat: 14 g

  • Fiber: 5–6 g

  • Sodium: Varies by broth

 Health Benefits

  • High Protein: Supports muscle growth and fullness

  • Vegetable-Rich: Provides vitamins A, C, and potassium

  • Comforting & Balanced: Great for cold weather and recovery

  • Hydrating: Broth-based meals help with hydration

 Recipe Q & A

Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day. Store in the fridge up to 4 days.

Q: Can I freeze this stew?
A: Absolutely. Freeze in airtight containers for up to 3 months.

Q: Can I use leftover cooked chicken?
A: Yes—add it during the last 10 minutes to avoid overcooking.

Q: How do I make it thicker without cornstarch?
A: Mash a few potatoes in the pot or simmer uncovered longer.

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