Table of Contents
- Discover a Wholesome Chicken Vegetable Stew
- Ingredients for Your Delicious Chicken Vegetable Stew
- Perfectly Timed Stewing
- How to Make This Delicious Chicken Vegetable Stew
- Nutritional Insights
- Healthier Swaps for a Lighter Stew
- Serving Your Hearty Stew
- Avoiding Common Stew Pitfalls
- Storing Your Delicious Creation
- A Hug in a Bowl
- Frequently Asked Questions About Chicken Vegetable Stew
Delicious Chicken Vegetable Stew Recipe You’ll Love
Are you looking for a deeply satisfying, comforting meal that’s also packed with nutrients? In a world where weeknight dinners often feel rushed and uninspired, finding a recipe that is both easy to prepare and incredibly flavorful can feel like striking gold. This delicious chicken vegetable stew is precisely that golden ticket, offering a wholesome and hearty experience that’s perfect for family dinners, cozy evenings, or anytime you crave a bowl of pure comfort. With tender pieces of chicken and a medley of vibrant, nourishing vegetables, this recipe is a must-try for anyone who loves food that warms the soul.
Ingredients for Your Delicious Chicken Vegetable Stew
The magic of a great stew lies in its layers of flavor, built with fresh, high-quality ingredients. This recipe balances hearty protein with an array of colorful vegetables for a truly satisfying meal. We’ve included a few optional additions for customization – feel free to adapt them to your pantry and preferences!
For the Chicken:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (Thighs offer more tenderness and moisture, while breasts are leaner.)
- 1 tablespoon olive oil or other cooking oil
- Salt and freshly ground black pepper, to taste
For the Vegetables & Aromatics:
- 1 large yellow onion, chopped (Adds a sweet, aromatic base.)
- 2 carrots, peeled and sliced (For a touch of sweetness and vibrant color.)
- 2 celery stalks, sliced (Provides a subtle, earthy flavor.)
- 3 cloves garlic, minced (The quintessential flavor booster.)
- 1 pound Yukon Gold potatoes, cut into 1-inch cubes (Creamy and satisfying. Russets also work but can sometimes break down more.)
- 1 cup fresh or frozen peas (Adds a pop of green and sweetness. Frozen are perfectly fine and convenient.)
- 1 cup fresh or frozen green beans, trimmed and cut into 1-inch pieces (For a nice tender-crisp texture.)
- Optional: 1 cup chopped mushrooms (For an earthy, umami depth.)
For the Stew Base:
- 4 cups low-sodium chicken broth (The liquid backbone of our stew. Use good quality broth for best flavor.)
- 1 (14.5 ounce) can diced tomatoes, undrained (Adds acidity and body. Fire-roasted can add a nice smoky note.)
- 2 tablespoons tomato paste (Deepens the tomato flavor and helps thicken the stew.)
- 1 teaspoon dried thyme (A classic herb that pairs beautifully with chicken and vegetables.)
- 1 teaspoon dried rosemary, crushed (Adds a fragrant, pine-like aroma.)
- 1 bay leaf (Infuses a subtle, savory depth as it simmers.)
- 2 tablespoons all-purpose flour or cornstarch (For thickening. Cornstarch is a gluten-free option.)
- 1/4 cup cold water (If using cornstarch for thickening.)
- Fresh parsley, chopped, for garnish (For a burst of freshness and color.)
Perfectly Timed Stewing
This recipe is designed to be comforting and relatively straightforward. While it requires simmering time to develop its full flavor, the active prep is manageable for a weeknight meal.
Compared to an average chicken vegetable stew recipe which often clocks in around 1.5 hours total, this version is on the quicker side, thanks to efficient prep and cooking techniques.
How to Make This Delicious Chicken Vegetable Stew
Step 1: Prep Your Veggies and Chicken
Before you even think about turning on the stove, get everything ready. Chop your onion, slice the carrots and celery, mince the garlic, and cube the potatoes. If using fresh green beans, trim and cut them. Piece your chicken into uniform, bite-sized chunks. Season the chicken generously with salt and pepper. Having all your ingredients prepped and measured (mise en place) makes the cooking process smooth and enjoyable. This is the secret to less stress in the kitchen!
Step 2: Sear the Chicken for Flavor
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Sear the chicken for about 2-3 minutes per side until golden brown. This step is crucial for developing those deep, rich flavors through the Maillard reaction, but it doesn’t need to be cooked through at this stage. Remove the seared chicken from the pot and set it aside on a plate. Don’t clean the pot – those browned bits are flavor gold!
Step 3: Sauté the Aromatics
Lower the heat to medium. Add the chopped onion, carrots, and celery to the same pot. If you’re adding mushrooms, toss them in now too. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. You want them tender but not mushy. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 4: Build the Stew Base
Stir in the tomato paste and cook for about 1 minute, allowing it to slightly caramelize. This enhances its flavor. Sprinkle the flour (if using) over the vegetables and stir well to coat everything. Cook for another minute, which helps cook out the raw flour taste and will act as a thickener. Gradually pour in the chicken broth, scraping the bottom of the pot to loosen any delicious browned bits from searing the chicken. Add the diced tomatoes (with their juice), thyme, rosemary, and bay leaf.
Step 5: Simmer to Perfection
Return the seared chicken (and any accumulated juices) to the pot. Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally. This low and slow simmering allows the flavors to meld and the chicken to become incredibly tender. Add the cubed potatoes and cook for another 15-20 minutes, or until the potatoes are fork-tender. Finally, stir in the peas and green beans during the last 5 minutes of cooking, just to heat them through and maintain their bright color and crispness.
Step 6: Finish and Season
Remove and discard the bay leaf. At this point, taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed. If the stew isn’t as thick as you like, you can create a slurry with 2 tablespoons of cornstarch mixed with 1/4 cup of cold water and stir it into the simmering stew. Let it bubble gently for a minute or two until thickened. Stir in fresh chopped parsley just before serving for a burst of freshness.
Nutritional Insights
While exact nutritional values can vary based on ingredients and portion sizes, a serving of this chicken vegetable stew is generally a well-balanced meal. It’s a good source of lean protein from the chicken, fiber and vitamins from the vegetables, and carbohydrates for energy from the potatoes.
- Protein: Excellent source, crucial for muscle repair and satiety.
- Fiber: High from the variety of vegetables, aiding digestion and helping you feel full.
- Vitamins & Minerals: Rich in Vitamin A (carrots), Vitamin C (peppers, peas), Potassium (potatoes), and various B vitamins from the chicken and vegetables.
- Calories: Moderate, making it a satisfying meal without being overly heavy. (Approx. 350-450 calories per serving, depending on exact ingredients and portion size.)
- Fat: Moderate, primarily from olive oil and chicken, but beneficial monounsaturated fats if using chicken thighs.
Healthier Swaps for a Lighter Stew
Looking to lighten things up without sacrificing flavor? Here are some simple modifications:
- Leaner Protein: Opt for chicken breast instead of thighs. You can also use lean turkey or even firm tofu for a vegetarian option.
- Reduce Starch: Swap potatoes for less starchy vegetables like cauliflower florets, zucchini chunks, or rutabaga.
- Boost Veggies: Load up on extra non-starchy vegetables like broccoli florets, bell peppers, spinach added at the end, or zucchini.
- Thickening: Instead of flour, rely on the natural starches from potatoes and well-reduced broth. A small amount of pureed white beans can also add creaminess and thickness.
- Broth: Use a low-sodium and fat-free chicken or vegetable broth.
Serving Your Hearty Stew
This chicken vegetable stew is a complete meal in itself, but it pairs beautifully with a few additions:
- Crusty Bread: Perfect for soaking up every last drop of savory broth.
- Biscuits: Warm, buttery biscuits are a classic comfort food pairing.
- Simple Green Salad: A light, fresh salad provides a nice contrast to the hearty stew.
- Quinoa or Brown Rice: For those needing extra complex carbohydrates.
Avoiding Common Stew Pitfalls
Even experienced cooks can make a few common mistakes with stews. Here’s how to avoid them:
- Skipping the Sear: Not searing the chicken or vegetables first results in a less flavorful, paler stew.
- Overcrowding the Pot: This leads to steaming instead of searing, and can make ingredients mushy.
- Adding Vegetables Too Soon: Delicate vegetables like peas or green beans will turn to mush if added at the beginning.
- Underspacing or Overspacing: Not tasting and adjusting seasoning throughout the cooking process, especially at the end, means you might miss crucial flavor adjustments.
- Rushing the Simmer: Stews need time for flavors to meld. Don’t cut the simmering time short!
Storing Your Delicious Creation
This stew is fantastic for meal prep. Once cooled to room temperature, store it in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen and improve overnight. To reheat, gently warm it on the stovetop over low heat or in the microwave.
Freezing: This stew freezes exceptionally well. Let it cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
A Hug in a Bowl
This Delicious Chicken Vegetable Stew recipe is more than just a meal; it’s an experience. It’s the kind of dish that brings warmth to your home and comfort to your table. With its hearty ingredients and deeply satisfying flavor, it’s guaranteed to become a family favorite. We love hearing from you, so please let us know in the comments below how your stew turned out, or if you tried any special modifications! Don’t forget to share this recipe with your friends and family on social media – spread the deliciousness!
Frequently Asked Questions About Chicken Vegetable Stew
***Can I use different vegetables?***
Absolutely! This recipe is very forgiving. Feel free to add or substitute vegetables based on what you have on hand or what’s in season. Other great additions include parsnips, sweet potatoes, bell peppers, corn, or kale.
***Can I make this stew in a slow cooker or Instant Pot?***
Yes! For a slow cooker, sauté aromatics and sear chicken as directed, then combine all ingredients (except peas, green beans, and thickening slurry) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add delicate veggies in the last hour. For Instant Pot, follow the recipe usually using the Sauté function for browning and sautéing, then cook on high pressure for 8-10 minutes with a natural release of 10 minutes. Add peas and green beans at the end.
***My stew isn’t thick enough, what should I do?***
You can thicken it by making a slurry of 2 tablespoons of cornstarch or flour with 1/4 cup of cold water, stirring it into the simmering stew until thickened. Alternatively, you can mash some of the cooked potatoes against the side of the pot, or remove a cup of broth, whisk in some flour/cornstarch, and return it to the pot.
***Can I make this vegetarian or vegan?***
Definitely! For a vegetarian version, replace chicken with firm tofu or add more hearty vegetables like chickpeas or lentils. Use vegetable broth instead of chicken broth. For a vegan version, ensure you use vegetable broth and add plant-based protein like firm tofu, tempeh, or a variety of beans and lentils. Omit any dairy if you used it in substitutions.
***How long does the stew last?***
Homemade chicken vegetable stew typically lasts 3-4 days in the refrigerator when stored in an airtight container. The flavors actually get better as it sits!
Hearty Chicken and Vegetable Stew
This comfortingChicken and Vegetable Stewis a perfect one-pot meal that’s hearty, nutritious, and packed with flavor. Tender chicken, wholesome vegetables, and fragrant herbs come together in a rich broth to warm you up on even the coldest days.
Ingredients
- 1lb chicken breast or thighs, cooked and shredded2 tablespoonsolive oil1large onion, chopped3cloves garlic, minced3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 2 tablespoonsolive oil1large onion, chopped3cloves garlic, minced3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 1large onion, chopped3cloves garlic, minced3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 3cloves garlic, minced3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 3carrots, sliced3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 3medium potatoes, cubed1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 1 cupfrozen peas4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 4 cupschicken broth1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 1 cupwater2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 2 tablespoonstomato paste1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 1 teaspoondried thyme1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- 1 teaspoondried rosemarySalt and pepper, to tasteFresh thyme or parsley (for garnish)
- Salt and pepper, to tasteFresh thyme or parsley (for garnish)
- Fresh thyme or parsley (for garnish)
Instructions
- 1️⃣Sauté Aromatics:In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.2️⃣Add Vegetables and Broth:Stir in the carrots, potatoes, chicken broth, and water. Mix in the tomato paste, dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.3️⃣Add Chicken and Peas:Add the shredded chicken and frozen peas to the pot. Stir to combine and let simmer for another 5–10 minutes, ensuring everything is heated through and flavors meld together.4️⃣Serve:Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot, accompanied by crusty bread or warm rolls for a complete meal.
- 2️⃣Add Vegetables and Broth:Stir in the carrots, potatoes, chicken broth, and water. Mix in the tomato paste, dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
- 3️⃣Add Chicken and Peas:Add the shredded chicken and frozen peas to the pot. Stir to combine and let simmer for another 5–10 minutes, ensuring everything is heated through and flavors meld together.4️⃣Serve:Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot, accompanied by crusty bread or warm rolls for a complete meal.
- 4️⃣Serve:Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot, accompanied by crusty bread or warm rolls for a complete meal.
Notes
Substitute or add your favorite vegetables, such as celery, parsnips, or green beans.For extra richness, stir in a splash of cream or a knob of butter before serving.
For extra richness, stir in a splash of cream or a knob of butter before serving.
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