Description
This Hearty Chicken and Vegetable Stew is a comforting and nourishing dish perfect for any season. Packed with tender shredded chicken, vibrant vegetables, and fragrant herbs, this stew delivers a rich, flavorful broth with a satisfying texture. Easy to prepare and ideal for family meals, it provides warmth and nutrition in every bite.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, cooked and shredded
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 medium potatoes, cubed
- 1 cup frozen peas
Liquids & Broth
- 4 cups chicken broth
- 1 cup water
Other Ingredients
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh thyme or parsley (for garnish)
Instructions
- Prepare Ingredients: Start by shredding the cooked chicken breast or thighs into bite-sized pieces. Chop the onion, mince the garlic, slice the carrots, and cube the potatoes to have all components ready for cooking.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes.
- Add Vegetables and Tomato Paste: Stir in the sliced carrots, cubed potatoes, and 2 tablespoons of tomato paste. Cook for 2-3 minutes to slightly caramelize the tomato paste, enhancing the stew’s depth of flavor.
- Add Liquids and Seasonings: Pour in 4 cups of chicken broth and 1 cup of water. Add 1 teaspoon each of dried thyme and dried rosemary. Season with salt and pepper to taste. Stir well to combine all ingredients.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for about 20 minutes or until the potatoes and carrots are tender.
- Add Chicken and Peas: Stir in the shredded chicken and 1 cup of frozen peas. Continue to simmer uncovered for an additional 5-10 minutes, allowing the peas to heat through and the flavors to meld.
- Final Taste and Garnish: Adjust seasoning with additional salt and pepper if needed. Remove from heat and garnish with fresh thyme or parsley before serving.
Notes
- For a thicker stew, you can mash some of the potatoes during simmering or add a slurry of cornstarch and water.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Use bone-in chicken thighs for more flavor if desired; adjust cooking time accordingly.
- Feel free to substitute vegetables based on seasonal availability, such as celery or green beans.
- To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
