Why You’ll Love This Recipe
This stew is a complete meal in a bowl—rich in flavor, healthy, and satisfying. The shredded chicken blends perfectly with the tender vegetables and savory herbs, creating a hearty dish that is comforting and nourishing. The balance of chicken broth and water gives the stew the perfect consistency, while the tomato paste and fresh herbs elevate the flavor profile. Whether you’re serving it to family or enjoying it as leftovers, this stew is sure to warm you up from the inside out.
Ingredients
- 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 frozen peas
- 4 cups chicken broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh thyme or parsley (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add Vegetables and Broth: Add the sliced carrots, cubed potatoes, chicken broth, and water to the pot. Stir in the tomato paste, dried thyme, dried rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
- Add Chicken and Peas: Stir in the shredded chicken and frozen peas. Let the stew simmer for another 5-10 minutes until everything is heated through and well combined.
- Serve: Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread on the side for a perfect meal!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Version: Substitute the chicken with chickpeas or a medley of beans for a hearty vegetarian option. Use vegetable broth instead of chicken broth.
- Spicy Kick: Add some red pepper flakes or a dash of hot sauce to bring a bit of heat to the stew.
- Add Greens: Toss in some spinach, kale, or other leafy greens during the last few minutes of cooking for an extra boost of nutrition.
- Noodle Addition: For a thicker stew, you can add some cooked pasta or rice during the last few minutes of simmering.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the stew on the stovetop over low heat until warmed through. You may need to add a little extra broth or water to loosen it up if it thickens too much.
FAQs
1. Can I use bone-in chicken for this stew?
Yes, you can use bone-in chicken, but make sure to remove the bones after cooking. It will add extra flavor to the broth!
2. Can I make this stew in a slow cooker?
Absolutely! Brown the aromatics in a skillet first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, adding the chicken and peas in the last 30 minutes of cooking.
3. Can I freeze this stew?
Yes, this stew freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat thoroughly before serving.
4. Can I use frozen chicken?
Yes, you can use frozen chicken, but it’s best to cook and shred it before adding it to the stew. You can also cook the chicken directly in the pot before adding the vegetables.
5. Can I substitute the potatoes with another vegetable?
Yes, you can substitute potatoes with sweet potatoes, parsnips, or turnips for a different flavor profile. You could also use cauliflower for a lower-carb option.
6. How can I make this stew thicker?
If you prefer a thicker stew, you can mash some of the potatoes once they’re cooked, or add a tablespoon of flour or cornstarch mixed with water to help thicken the broth.
7. Is this recipe gluten-free?
Yes, this stew is naturally gluten-free. Just be sure to check the label on your broth to ensure it is gluten-free if necessary.
8. Can I use other vegetables in this stew?
Absolutely! Feel free to add vegetables like celery, green beans, or corn. Just be sure to adjust the cooking time accordingly based on the vegetables you choose.
9. Can I use fresh herbs instead of dried herbs?
Yes, fresh thyme and rosemary can be substituted for dried herbs. Use about 3-4 sprigs of fresh thyme and 1-2 sprigs of fresh rosemary.
10. Can I make this stew in advance?
Yes, this stew can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors actually develop even more after a day or two.
Conclusion
Hearty Chicken and Vegetable Stew is a comforting and nourishing dish that’s perfect for any occasion. Whether you’re looking for a cozy meal to warm you up on a cold evening or a hearty dish to feed the family, this stew is the answer. With tender chicken, wholesome vegetables, and a rich, savory broth, it’s a meal that’s both satisfying and simple to make. Enjoy with a slice of crusty bread, and you’ve got yourself a perfect meal!
Print
Chicken and Vegetable Stew
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Hearty Chicken and Vegetable Stew is the perfect comforting meal for chilly days, featuring tender chicken, wholesome vegetables, and a savory broth. A balanced and filling dish, it’s easy to make and provides a satisfying, nourishing experience. Whether served to family or enjoyed as leftovers, this stew will warm you from the inside out.
Ingredients
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 frozen peas
4 cups chicken broth
1 cup water
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Fresh thyme or parsley (for garnish)
Instructions
-
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
-
Add Vegetables and Broth: Add the sliced carrots, cubed potatoes, chicken broth, and water to the pot. Stir in the tomato paste, dried thyme, dried rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
-
Add Chicken and Peas: Stir in the shredded chicken and frozen peas. Let the stew simmer for another 5-10 minutes until everything is heated through and well combined.
-
Serve: Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread on the side for a perfect meal!
Notes
Vegetarian Version: Substitute the chicken with chickpeas or a medley of beans and use vegetable broth for a hearty vegetarian stew.
Spicy Kick: Add red pepper flakes or a dash of hot sauce for some heat.
Add Greens: Add spinach, kale, or other leafy greens for a boost of nutrition.
Noodle Addition: For a thicker stew, add cooked pasta or rice in the last few minutes of simmering.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
