Hearty Chicken and Vegetable Stew
A comforting bowl of tender chicken, soft vegetables, and savory broth that's perfect for cold evenings.
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs, cooked and shredded Thighs give more flavor; breasts are leaner.
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 4 cups chicken broth (low-sodium recommended)
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
Cooking Steps
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant—do not let it brown.
- Add sliced carrots and cubed potatoes to the pot. Stir to coat in the onion-garlic mixture.
- Pour in 4 cups of chicken broth and 1 cup of water. Stir in 2 tbsp of tomato paste, 1 tsp of dried thyme, and 1 tsp of dried rosemary, along with a pinch of salt and pepper. Taste and adjust seasoning lightly.
- Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 20 minutes, until carrots and potatoes are tender when pierced with a fork.
- Stir in the shredded chicken and 1 cup of frozen peas. Simmer gently for another 5–10 minutes until everything is heated through.
- Ladle into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread.
Notes
For extra richness, use bone broth or add a bay leaf while simmering. For a gluten-free thickener, mix 1 tsp cornstarch with 1 tbsp cold water and stir in at the end for a slightly thicker stew.