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–+ servings
Hearty Chicken and Vegetable Stew

Hearty Chicken and Vegetable Stew for Ultimate Comfort Cooking

This Hearty Chicken and Vegetable Stew is a nourishing, one-pot meal perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds moisture and flavor; substitute with vegetable oil if needed.
  • 1 medium Onion Forms the flavor base; yellow or white onions work best.
  • 3 cloves Garlic Enhances aroma and depth of flavor; fresh garlic is preferred.
For the Vegetables
  • 2 medium Carrots Provide sweetness and texture; parsnips can be used for a different flavor.
  • 2 medium Potatoes Contribute heartiness; Yukon gold or red potatoes are ideal.
  • 1 cup Frozen Peas Add freshness and a pop of color; fresh peas can be used if available.
For the Broth
  • 4 cups Chicken Broth Provides savory depth; homemade or store-bought works well.
  • 1 cup Water Balances the broth for the desired consistency.
  • 2 tablespoons Tomato Paste Adds richness and depth; substitute with crushed tomatoes for a chunkier texture.
For the Seasoning
  • 1 teaspoon Dried Thyme Infuses the stew with aromatic flavor; fresh thyme can be used.
  • 1 teaspoon Dried Rosemary Adds a hint of earthiness; fresh is great too.
  • 1 teaspoon Salt Enhances flavor; adjust according to dietary needs.
  • 1/2 teaspoon Black Pepper Adds warmth; use freshly ground for the best flavor.
For the Protein
  • 3 cups Shredded Chicken Provides protein and heartiness; leftover rotisserie chicken is a great shortcut.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add chopped onion and sauté for about 5 minutes until it softens and becomes translucent.
  2. Add minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning.
  3. Incorporate sliced carrots and cubed potatoes into the pot. Pour in the chicken broth and water, followed by tomato paste, dried thyme, and dried rosemary.
  4. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the Hearty Chicken and Vegetable Stew to simmer gently for 20 minutes.
  5. After simmering, add the shredded chicken and frozen peas to the pot. Stir to combine everything, letting it heat through for an additional 5-10 minutes.
  6. Finally, check the consistency of the Hearty Chicken and Vegetable Stew. If it’s too thick, stir in a bit more broth or water until you reach your desired consistency.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. This stew can be frozen for up to 3 months.

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