Hearty Chicken and Vegetable Stew is a comforting, wholesome, and flavorful dish packed with tender chicken, garden-fresh vegetables, and aromatic herbs. This warm and satisfying stew is perfect for cozy dinners, meal prepping, or family gatherings. It’s loaded with nutrients and easy to make, bringing together delicious flavors in every spoonful. The slow simmering allows the chicken and vegetables to blend beautifully, creating a thick and rich broth that’s both nourishing and filling.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, chopped
- 1 cup frozen peas
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (optional for thickening)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
- Add chicken pieces and cook until lightly browned on all sides.
- Stir in carrots, celery, and potatoes, and cook for 3–4 minutes.
- Pour in chicken broth, then add thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Bring the stew to a boil, then reduce heat to low, cover, and let simmer for 30–35 minutes or until chicken is tender and vegetables are cooked through.
- For a thicker consistency, whisk flour with a little water and stir it into the stew, simmering for another 5 minutes.
- Add green beans and peas, and cook for an additional 5–7 minutes until they’re tender but still bright.
- Remove the bay leaf, sprinkle with chopped parsley, and serve hot.
