Hearty Chicken and Vegetable Stew

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Description

This Hearty Chicken and Vegetable Stew is the perfect comfort food for cold days. Tender chicken, wholesome root vegetables, and flavorful herbs simmer together to create a warm, satisfying one-pot meal. It’s nourishing, filling, and a healthier twist on classic stew recipes. This dish is great for family dinners, meal prep, or freezing for later.

 Ingredients For Hearty Chicken and Vegetable Stew

  • 2 tbsp olive oil or butter

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

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • 3 carrots, sliced

  • 2 celery stalks, chopped

  • 2 medium potatoes, diced

  • 1 parsnip or turnip (optional), diced

  • 1 cup green beans, cut into pieces

  • 1 cup corn kernels (fresh or frozen)

  • 1 can (14 oz) diced tomatoes (optional, for a tomato base)

  • 6 cups chicken broth (low sodium preferred)

  • 2 bay leaves

  • 1 tsp dried thyme (or 2 sprigs fresh)

  • 1 tsp dried rosemary (or fresh)

  • Salt and pepper to taste

  • 2 tbsp flour or cornstarch mixed with ¼ cup water (to thicken, optional)

  • Fresh parsley for garnish

 Instructions

  1. Heat olive oil in a large pot over medium heat.

  2. Add chicken pieces, season with salt and pepper, and brown on all sides (about 5–7 minutes). Remove and set aside.

  3. In the same pot, sauté onion, garlic, carrots, and celery until softened (about 5 minutes).

  4. Stir in potatoes, parsnip, and any firm vegetables.

  5. Add browned chicken back to the pot. Pour in chicken broth, diced tomatoes (if using), bay leaves, thyme, and rosemary.

  6. Bring to a boil, then reduce heat to low and simmer for 30–40 minutes until chicken is tender and vegetables are cooked.

  7. Add green beans and corn in the last 10 minutes of cooking.

  8. If you prefer a thicker stew, stir in the flour/cornstarch slurry and simmer until thickened.

  9. Taste and adjust seasoning. Garnish with fresh parsley before serving.

Notes

  • For extra flavor, add a splash of white wine before simmering.

  • Swap chicken with turkey or leftover rotisserie chicken for convenience.

  • Root vegetables like sweet potatoes, rutabaga, or pumpkin can be added for variety.

  • If making ahead, the stew tastes even better the next day as the flavors deepen.

 Tips

  • Cut vegetables into uniform sizes for even cooking.

  • Use chicken thighs for juicier, more flavorful stew (breasts may dry out).

  • Freeze leftovers in airtight containers for up to 3 months.

  • Serve with crusty bread or rice for a complete meal.

 Servings

  • Makes 6 servings

  • Serving Size: ~1 ½ cups

 Nutritional Info (per serving, approx.)

  • Calories: 320

  • Protein: 28g

  • Carbohydrates: 28g

  • Fat: 11g

  • Fiber: 5g

  • Sodium: 720mg

Benefits

  • High protein for muscle repair and energy.

  • Rich in fiber from vegetables, aiding digestion.

  • Immune-boosting nutrients (Vitamin C, Vitamin A, Zinc).

  • Comforting and filling, perfect for cold weather or recovery meals.

 Q&A

Q: Can I make this in a slow cooker?
A: Yes! Just add all ingredients (except green beans and corn), cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add softer veggies in the last hour.

Q: How can I make this gluten-free?
A: Use cornstarch or arrowroot powder to thicken instead of flour.

Q: Can I use frozen vegetables?
A: Absolutely! Just add them in during the last 10–15 minutes of cooking.

Q: How do I store leftovers?
A: Store in the fridge for up to 4 days or freeze for 2–3 months.

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