Description
This hearty chicken and vegetable stew is a comforting and nourishing dish perfect for any season. Tender chunks of chicken thighs simmered with fresh vegetables and aromatic herbs create a flavorful, satisfying meal that warms the soul. Made with wholesome ingredients and a simple cooking process, it’s ideal for family dinners and easy meal prep.
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 & 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
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Add the cut chicken pieces, season with salt and pepper, and cook until lightly browned on all sides, about 4-5 minutes. Remove the chicken from the pot and set it aside temporarily.
- Sauté Vegetables: In the same pot, add diced onion, sliced carrots, and celery stalks. Cook for 5-7 minutes until they begin to soften. Stir in minced garlic and cook for an additional minute until fragrant.
- Add Remaining Ingredients: Stir in the tomato paste if using, followed by potatoes, green beans, dried thyme, dried rosemary, and the bay leaf. Then return the seared chicken pieces to the pot.
- Simmer the Stew: Pour in the low-sodium chicken broth, stir all ingredients thoroughly, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot with a lid, and let cook gently for 30-35 minutes. This allows the chicken to cook through and vegetables to become tender.
- Season and Garnish: Taste the stew and adjust seasoning with salt and pepper as desired. Remove the bay leaf, sprinkle fresh chopped parsley on top for garnish, and serve the stew hot for a comforting meal.
Notes
- Using chicken thighs provides more flavor and tender texture, but breasts can be used for a leaner option.
- Tomato paste is optional but adds depth and richness to the stew.
- For a thicker stew, mash some of the potatoes against the side of the pot before serving.
- Low-sodium broth allows control over the saltiness—always season to taste.
- This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
