Hearty Chicken and Vegetable Stew

Description

A comforting and nourishing one-pot meal loaded with tender chunks of chicken, colorful vegetables, and aromatic herbs simmered to perfection. This Hearty Chicken and Vegetable Stew is the ultimate cold-weather comfort food — filling, flavorful, and wholesome. Each spoonful brings the warmth of home cooking, perfect for cozy dinners or meal prep.

Ingredients For Hearty Chicken and Vegetable Stew

Serves 6

2 tablespoons olive oil
1 ½ lbs (700g) boneless, skinless chicken thighs or breasts, cut into chunks
1 medium onion, chopped
3 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut in half
1 cup frozen peas (optional)
1 cup corn kernels (optional)
4 cups low-sodium chicken broth
1 cup water (as needed)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper, to taste
2 tablespoons all-purpose flour (for thickening, optional)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Sear the Chicken:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear until golden brown on all sides. Remove and set aside.
Sauté Aromatics:
In the same pot, add onion, garlic, carrots, and celery. Cook for 3–4 minutes until softened and fragrant.
Add Tomato Paste and Herbs:
Stir in tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Mix well to coat the vegetables.
Add Liquids and Simmer:
Pour in chicken broth and water. Add potatoes and return the chicken to the pot. Bring to a boil, then reduce heat to low and simmer for 30–35 minutes, stirring occasionally.
Add Remaining Vegetables:
Add green beans, peas, and corn. Simmer for an additional 10 minutes or until all vegetables are tender.
Thicken (Optional):
Mix flour with a few tablespoons of hot stew liquid in a cup. Stir back into the pot and simmer until thickened to your liking.
Finish and Serve:
Remove bay leaf, adjust seasoning, and sprinkle fresh parsley before serving. Serve hot with crusty bread or biscuits.

Notes

You can substitute chicken with turkey or lean beef for variety.
Add a dash of lemon juice or white wine vinegar at the end to brighten the flavor.
For a low-carb version, swap potatoes with cauliflower florets or turnips.

Tips

Use dark meat (thighs) for extra tenderness and richer flavor.
Don’t rush the simmering: slow cooking melds flavors beautifully.
Make it ahead of time — it tastes even better the next day.
To make it creamy, stir in ½ cup of milk or cream at the end.

Servings

Yield: 6 generous servings
Serving Size: Approximately 1½ cups per person

Nutritional Information (per serving)

(Approximate values)

Calories: 310
Protein: 32g
Fat: 10g
Carbohydrates: 25g
Fiber: 5g
Sugars: 6g
Sodium: 580mg
Cholesterol: 85mg

Health Benefits

✅ High in Protein: Supports muscle repair and keeps you feeling full longer.
✅ Rich in Vitamins & Minerals: Carrots, celery, and potatoes add essential nutrients like vitamin A, potassium, and fiber.
✅ Low in Fat: Perfect for a balanced, heart-healthy diet.
✅ Hydrating & Comforting: The broth-based stew provides warmth and hydration, ideal for cold days or when recovering from illness.

Q&A

Q: Can I make this in a slow cooker?
A: Absolutely! Combine all ingredients (except peas and corn) and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add peas and corn during the last 30 minutes.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove.

Q: Can I make it vegetarian?
A: Yes! Replace chicken with chickpeas or white beans, and use vegetable broth instead of chicken broth.

Q: What can I serve with it?
A: Crusty bread, garlic toast, or a side salad make great accompaniments.

Q: How can I thicken the stew naturally?
A: Mash a few potatoes in the pot or simmer uncovered to reduce the liquid.