Why You’ll Love This Recipe
- Nutritious & Filling – Packed with protein, fiber, and vitamins from fresh vegetables and lean chicken.
- One-Pot Meal – Easy cleanup with minimal effort.
- Customizable – Swap out vegetables or add your favorite seasonings.
- Great for Leftovers – Tastes even better the next day as the flavors meld.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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)
Directions
Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in 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, rosemary, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to low and let it simmer for 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 & Enjoy
- Ladle the stew into bowls and garnish with fresh thyme or parsley.
- Serve hot with crusty bread on the side for dipping!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Calories: 300 kcal per serving
Variations
- Make It Creamy – Stir in ½ cup of heavy cream or coconut milk for a richer broth.
- Spicy Kick – Add red pepper flakes or a dash of hot sauce.
- Extra Veggies – Toss in bell peppers, zucchini, or green beans for added nutrients.
- Low-Carb Option – Swap potatoes for cauliflower or turnips.
Storage/Reheating
- Storage – Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing – Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.
FAQs
Can I use rotisserie chicken?
Yes! Using pre-cooked rotisserie chicken is a great time-saver. Just shred and add it in the last step.
Can I make this in a slow cooker?
Absolutely! Cook on low for 6-8 hours or high for 3-4 hours. Add peas in the last 30 minutes.
What’s the best bread to serve with this stew?
Crusty baguette, sourdough, or garlic bread pairs wonderfully with this dish.
Can I use fresh herbs instead of dried?
Yes! Use 1 tbsp fresh thyme and 1 tbsp fresh rosemary for a more vibrant flavor.
How can I thicken the stew?
Mash some of the potatoes in the pot or mix 1 tbsp cornstarch with 2 tbsp water, then stir into the stew.
Conclusion
This Hearty Chicken and Vegetable Stew is a comforting and flavorful meal that’s easy to make and perfect for meal prep. With tender chicken, hearty vegetables, and a savory broth, it’s a dish the whole family will love. Enjoy this warm and cozy stew with your favorite bread for the ultimate comfort food experience!
Print
Hearty Chicken and Vegetable Stew
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Hearty Chicken and Vegetable Stew is a cozy, nourishing one-pot meal filled with tender chicken, wholesome vegetables, and a rich, flavorful broth. Perfect for chilly days or when you need a satisfying dinner, this easy stew is great for meal prep and leftovers. Serve it with crusty bread for the ultimate comfort food experience!
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 the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook for about 5 minutes until soft.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
Add Vegetables and Broth
- Add the sliced carrots, cubed potatoes, chicken broth, and water.
- Stir in the tomato paste, dried thyme, rosemary, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to low and let it simmer for 20 minutes 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 & Enjoy
- Ladle the stew into bowls and garnish with fresh thyme or parsley.
- Serve hot with crusty bread for dipping!
Notes
- Make It Creamy – Stir in ½ cup of heavy cream or coconut milk for a richer broth.
- Spicy Kick – Add red pepper flakes or hot sauce for extra heat.
- Extra Veggies – Toss in bell peppers, zucchini, or green beans for added nutrients.
- Low-Carb Option – Swap potatoes for cauliflower or turnips.
- Storage – Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing – Freeze in portioned containers for up to 3 months. Thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
