If you are craving a dish that wraps you in warmth and comfort with each spoonful, this Hearty Chicken and Vegetable Stew Recipe is exactly what you need. Packed with tender chicken, vibrant vegetables, and a rich broth simmered to perfection, this stew becomes an irresistible bowl of goodness. Whether it’s a chilly evening or a lazy weekend meal, this stew brings together wholesome ingredients in the most satisfying way. Trust me, once you try this Hearty Chicken and Vegetable Stew Recipe, it will quickly become one of your go-to comfort foods.
Ingredients You’ll Need
The magic of this Hearty Chicken and Vegetable Stew Recipe lies in its simple, fresh ingredients. Each component plays a crucial role in building layers of flavor, texture, and color that make this stew such a treat. From the juicy chicken to the crisp green beans, these essentials come together beautifully without any fuss.
- 1.5 lbs boneless, skinless chicken thighs or breasts: Choose thighs for more moisture or breasts for leaner meat, both add great protein to your stew.
- 2 tablespoons olive oil: Helps brown the chicken and adds a subtle fruity richness to the broth.
- 1 medium onion, diced: Provides sweetness and depth to the stew base when cooked down.
- 3 garlic cloves, minced: Infuses the stew with a warm, aromatic flavor that complements the vegetables.
- 3 carrots, sliced: Add a gentle natural sweetness and vibrant orange color.
- 3 celery stalks, sliced: Contribute a mild earthiness and a satisfying crunch that softens with cooking.
- 2 medium potatoes, peeled and cubed: Bring hearty starchiness and a creamy texture once tender.
- 1 cup green beans, trimmed and cut: Offer a bright green pop and a fresh bite amidst the softer ingredients.
- 6 cups low-sodium chicken broth: Acts as the flavorful, comforting liquid base that ties all ingredients together.
- 1 tablespoon tomato paste (optional): Adds a deeper, slightly tangy dimension to the stew’s taste.
- 1 teaspoon dried thyme: Brings subtle herbal notes that brighten the dish.
- 1/2 teaspoon dried rosemary: Introduces a fragrant pine-like aroma complementing the chicken.
- 1 bay leaf: Infuses a gentle warmth and complexity during simmering, to be removed before serving.
- Salt and pepper: Essential for seasoning and balancing all flavors perfectly.
- 2 tablespoons chopped fresh parsley: A fresh, vibrant garnish that livens up the stew at the end.
How to Make Hearty Chicken and Vegetable Stew Recipe
Step 1: Brown the Chicken
First things first, heat your olive oil in a large pot over medium-high heat. Add the chicken pieces, seasoned with salt and pepper, and let them sear until they develop a lovely light brown crust—about 4 to 5 minutes. This step locks in flavor and texture, so don’t rush it. Once browned, remove the chicken and set it aside while you build the base flavors.
Step 2: Sauté the Aromatics
In the same pot, toss in the diced onion, sliced carrots, and celery. You’ll want to cook these for about 5 to 7 minutes until they’re nicely softened. This softening releases their natural sweetness, creating a perfect foundation. Then stir in the minced garlic and let it cook for just a minute more—the aroma at this point is downright irresistible.
Step 3: Add Vegetables and Herbs
Now stir in the tomato paste if you’re using it—this little addition deepens the rich flavor of your broth. Next, add the potatoes, green beans, dried thyme, rosemary, and the bay leaf. Return the previously browned chicken to the pot, nestling it amid the veggies and herbs; it’s starting to feel like a real stew now!
Step 4: Simmer to Perfection
Pour in the chicken broth, give everything a good stir, and bring the pot to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 30 to 35 minutes. During this time, the chicken will cook through fully, and all the vegetables will become tender and infused with those comforting herbaceous notes.
Step 5: Final Touches
When your stew looks beautifully cooked and aromatic, taste and adjust the seasoning with salt and pepper. Don’t forget to remove the bay leaf—it’s done its job! To finish, sprinkle chopped fresh parsley over the top just before serving, adding a bright and fresh element that makes the stew pop.
How to Serve Hearty Chicken and Vegetable Stew Recipe
Garnishes
A generous sprinkle of chopped fresh parsley is perfect to add that burst of color and freshness to your Hearty Chicken and Vegetable Stew Recipe. If you want to get creative, a dollop of sour cream or a scatter of grated Parmesan can add richness and a subtle tang that elevates every bite.
Side Dishes
This stew is hearty and filling on its own, but pairing it with crusty artisan bread or a warm baguette is pure bliss. The bread is ideal for soaking up every bit of the luscious broth. For a lighter contrast, a crisp green salad dresses the meal up with texture and a fresh bite.
Creative Ways to Present
If you’re serving a crowd, consider ladling the stew into rustic bowls and topping with an extra sprig of parsley or thyme. For a fun twist, serve the stew over creamy mashed potatoes or even buttered egg noodles to create a cozy, hearty plate everyone will adore.
Make Ahead and Storage
Storing Leftovers
Your Hearty Chicken and Vegetable Stew Recipe keeps beautifully in the fridge for up to 3 days. Transfer the stew into an airtight container and refrigerate. The flavors actually deepen overnight, making leftovers a delicious treat.
Freezing
This stew freezes wonderfully if you want to save some for another meal. Just cool it completely before transferring it to freezer-safe containers or bags. It will stay fresh and tasty for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your stew slowly on the stove over low to medium heat, stirring occasionally. If it looks too thick, add a splash of chicken broth or water to loosen it up. Microwaving works too; just cover the container and heat in short bursts to avoid overheating.
FAQs
Can I use chicken breasts instead of thighs for this Hearty Chicken and Vegetable Stew Recipe?
Absolutely! Chicken breasts work well if you prefer leaner meat. Just be mindful not to overcook them, as they can dry out faster than thighs. Adding them in larger chunks and simmering gently helps keep them tender.
Is it okay to skip the tomato paste?
Yes, the tomato paste is optional and mainly adds depth and a subtle tang. If you don’t have it on hand or prefer a lighter flavor, you can leave it out without compromising the overall taste.
Can I make this stew in a slow cooker?
Definitely! Brown the chicken and sauté the vegetables first for the best flavor, then combine all ingredients in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until everything is tender and flavorful.
What can I substitute for green beans?
If green beans are not your favorite or out of season, try using peas, zucchini, or even diced bell peppers to add a fresh, colorful touch to this hearty dish.
How do I thicken the broth if I prefer a thicker stew?
To thicken the broth, you can mash some of the cooked potatoes directly in the pot or stir in a slurry made from cornstarch and cold water near the end of cooking. Simmer for a few minutes until the stew reaches your desired consistency.
Final Thoughts
This Hearty Chicken and Vegetable Stew Recipe is pure comfort in a bowl, perfect for nourishing both body and soul. With simple ingredients and straightforward steps, you can create something truly special that warms any day. Give it a try, and I promise it will become a cherished favorite for you and everyone at your table.
Print
Hearty Chicken and Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Hearty Chicken and Vegetable Stew is a comforting, nutritious one-pot meal featuring tender chicken thighs, fresh vegetables, and aromatic herbs simmered in a flavorful chicken broth. Perfect for a family dinner, it’s both satisfying and wholesome, combining protein and veggies for a balanced dish.
Ingredients
Protein
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
Vegetables
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
Liquids and Seasonings
- 2 tablespoons olive oil
- 6 cups low-sodium chicken broth
- 1 tablespoon tomato paste (optional for depth)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the Chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Sear the chicken until it is lightly browned on all sides, about 4–5 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5 to 7 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Remaining Ingredients: Stir in the tomato paste (if using), then add the cubed potatoes, green beans, dried thyme, dried rosemary, and bay leaf. Return the browned chicken pieces to the pot.
- Simmer the Stew: Pour in the low-sodium chicken broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Finish and Serve: Taste the stew and adjust the salt and pepper as needed. Remove the bay leaf, garnish with chopped fresh parsley, and serve the stew hot for a comforting meal.
Notes
- For a richer flavor, you can use bone-in chicken thighs instead of boneless.
- The tomato paste is optional but adds depth and a slight tanginess to the stew.
- You can swap green beans for peas or other favorite vegetables if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with crusty bread or over rice for a complete meal.
