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Hearty Chicken and Vegetable Stew

Hearty Chicken and Vegetable Stew for Cozy Family Nights

This Hearty Chicken and Vegetable Stew wraps you in warmth with tender chicken, vibrant vegetables, and rich broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1.5 lbs boneless, skinless chicken A lean source of protein; chicken thighs can be used for richer flavor.
  • 2 tablespoons olive oil For sautéing aromatics; any neutral cooking oil can work.
  • 1 large onion Diced; creates a sweet foundation when softened.
  • 3 cloves garlic Minced; adds aromatic punch.
  • 2 carrots Peeled and sliced; provide sweetness.
  • 2 stalks celery Sliced; adds crunchy texture.
  • 3 potatoes Peeled and cubed; introduce creaminess.
  • 2 cups chicken broth Savory liquid base; opt for low-sodium.
  • 1 cup water Balances broth concentration.
  • 1 can diced tomatoes 14 oz; adds acidity and brightness.
  • 1 tsp dried thyme Infuses the stew with herbal notes.
  • 1 tsp oregano
  • 1 bay leaf Provides a floral aroma; remove before serving.
  • salt & pepper Essential for flavor enhancement.
  • 1 cup frozen peas Added at the end for freshness.
  • 2 tablespoons fresh parsley Chopped; for a herby finish.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for about 5 minutes until translucent.
  2. Add 3 minced garlic cloves to the pot. Cook for an additional minute until fragrant, stirring frequently.
  3. Increase heat to medium-high and add 1.5 lbs of cut chicken. Brown for about 4-6 minutes until no longer pink.
  4. Stir in 2 sliced carrots, 2 sliced celery stalks, and 3 cubed potatoes. Cook for 3-4 minutes.
  5. Pour in 2 cups of chicken broth, 1 cup of water, and 1 can of diced tomatoes. Stir to combine.
  6. Add 1 tsp each of dried thyme and oregano, and season with salt and pepper to taste.
  7. Bring to a boil, then reduce heat to low and simmer for 30 minutes until vegetables are soft.
  8. In the last 5 minutes, stir in 1 cup of frozen peas. Heat through.
  9. Remove bay leaf and stir in 2 tablespoons of chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 3 months.

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