Introduction

Hearty Chicken Vegetable Stew is a comforting, wholesome dish perfect for chilly days or when you crave a warm, satisfying meal. Packed with tender chicken, vibrant vegetables, and a rich, savory broth, this stew is easy to make and ideal for family dinners or meal prep. Its rustic flavors and nourishing ingredients make it a timeless favorite.

Ingredients for Hearty Chicken Vegetable Stew

For the Stew of Hearty Chicken Vegetable Stew:

• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium Yukon gold potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 4 cups low-sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

For Thickening (Optional):

• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1/4 cup cold water

Preparation for Hearty Chicken Vegetable Stew

Step 1: Prepare the Chicken of Hearty Chicken Vegetable Stew

1. Season the chicken pieces with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat.
3. Add the chicken and cook for 5-6 minutes, stirring occasionally, until lightly browned. Remove chicken to a plate and set aside.

Step 2: Cook the Vegetables for Hearty Chicken Vegetable Stew

1. In the same pot, add the remaining 1 tablespoon olive oil.
2. Add the onion and cook for 3-4 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the carrots, celery, and potatoes, cooking for 5 minutes, stirring occasionally.

Step 3: Build the Stew

1. Stir in the tomato paste and cook for 1 minute.
2. Add the chicken broth, diced tomatoes, thyme, rosemary, bay leaf, and smoked paprika. Stir to combine.
3. Return the browned chicken to the pot, along with any accumulated juices.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until the vegetables are tender and the chicken is cooked through.

Step 4: Add Final Ingredients

1. Add the green beans and frozen peas, stirring to combine. Simmer for an additional 5-7 minutes until the green beans are tender.
2. If thickening the stew, whisk the flour (or cornstarch) with cold water until smooth. Stir into the stew and simmer for 2-3 minutes until slightly thickened.
3. Remove the bay leaf and adjust seasoning with salt and black pepper to taste.

Step 5: Serve

1. Ladle the stew into bowls and garnish with fresh parsley.
2. Serve hot with your favorite sides.

Variations for Hearty Chicken Vegetable Stew

• Creamy Stew: Stir in 1/2 cup heavy cream or a dollop of sour cream at the end for a richer texture.
• Spicy Kick: Add 1/4 teaspoon cayenne pepper or a diced jalapeño with the vegetables.
• Grain Boost: Mix in cooked barley, quinoa, or wild rice during the last 10 minutes for extra heartiness.

Cooking Notes for Hearty Chicken Vegetable Stew

• Chicken thighs add more flavor and stay tender, but breasts work well for a leaner option.
• Cut vegetables into uniform sizes for even cooking.
• Taste the broth before serving and adjust seasoning, as broths vary in saltiness.

Serving Suggestions

• Serve with crusty bread, dinner rolls, or cornbread to soak up the broth.
• Pair with a simple green salad or roasted Brussels sprouts.
• Enjoy with a glass of light red wine like Pinot Noir or a warm apple cider.

Tips of Hearty Chicken Vegetable Stew

• Make ahead and refrigerate for up to 3 days; flavors deepen over time.
• Freeze in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.
• Use a slow cooker: Brown the chicken and sauté the onions and garlic, then cook on low for 6-8 hours, adding peas and green beans in the last 30 minutes.

Prep Time

15 minutes

Cooking Time

45 minutes

Total Time

1 hour

Nutritional Information (per serving, based on 6 servings)

• Calories: 300-350 kcal
• Protein: 25-30 g
• Sodium: 500-600 mg

FAQs

Q1: Can I use rotisserie chicken?
A: Yes, shred 3 cups of rotisserie chicken and add it during the last 10 minutes of simmering to heat through.

Q2: Can I make this vegetarian?
A: Omit the chicken, use vegetable broth, and add chickpeas or lentils for protein. Increase the variety of vegetables like zucchini or mushrooms.

Q3: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if needed.

Q4: Can I use fresh herbs instead of dried?
A: Yes, use 1 tablespoon fresh thyme and rosemary, adding them toward the end of cooking for the best flavor.

Conclusion

Hearty chicken and vegetable stew is a soul-warming dish that’s as nourishing as it is delicious. Easy to prepare and versatile, it’s perfect for cozy nights or feeding a crowd. Try this recipe for a satisfying meal that brings comfort and flavor to every spoonful!