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Hearty Chicken and Vegetable Stew

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  • Author: Amy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: American, Comfort Food
  • Diet: Gluten Free

Description

This Hearty Chicken and Vegetable Stew is a comforting, one-pot meal packed with tender chicken, wholesome vegetables, and a flavorful broth. Perfect for chilly nights, meal prep, or a nourishing family dinner, this easy-to-make stew is both satisfying and nutritious.


Ingredients

For the Stew:

  • 1 lb chicken breast or thighs, cooked and shredded
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 3 medium potatoes, cubed
  • 1 cup green beans, trimmed and cut
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • 1 bay leaf
  • ½ cup peas (optional)
  • Fresh parsley, for garnish

Instructions

1. Sauté the Aromatics

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and cook for 2-3 minutes until softened.
  • Stir in minced garlic and cook for another 30 seconds until fragrant.

2. Add Vegetables and Chicken

  • Add carrots, potatoes, and green beans to the pot. Stir to coat with oil.
  • Pour in diced tomatoes and chicken broth, stirring well.

3. Season and Simmer

  • Add thyme, oregano, paprika, salt, pepper, and bay leaf.
  • Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, until vegetables are tender.

4. Add Chicken and Peas

  • Stir in shredded chicken and peas (if using).
  • Simmer for another 5 minutes to heat everything through.

5. Serve and Enjoy

  • Remove the bay leaf and discard.
  • Ladle the stew into bowls, garnish with fresh parsley, and serve warm.

Notes

  • For a Spicy Kick: Add red pepper flakes.
  • For a Creamier Texture: Stir in ½ cup heavy cream or coconut milk.
  • Vegetarian Option: Replace chicken with chickpeas or lentils.
  • For a Thicker Stew: Mash some of the potatoes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).