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
Scale
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.
