Here’s a cozy, filling recipe for Hearty Chicken and Vegetable Stew — perfect for cooler days or when you just want something warm and nourishing in a bowl.
🍲 Hearty Chicken and Vegetable Stew
📝 Ingredients:
Protein & Stock:
-
1½ lbs (about 3 cups) boneless, skinless chicken thighs or breasts, cut into chunks
-
6 cups low-sodium chicken broth
Vegetables:
-
2 tablespoons olive oil or butter
-
1 onion, chopped
-
2–3 garlic cloves, minced
-
3 carrots, peeled and chopped
-
2 celery stalks, chopped
-
2–3 potatoes, peeled and cubed (Yukon Gold or red potatoes work well)
-
1 cup green beans, trimmed and cut
-
1 cup corn kernels (fresh, frozen, or canned)
-
1 cup peas (frozen or fresh)
Seasonings:
-
1 teaspoon dried thyme
-
½ teaspoon dried rosemary
-
1 bay leaf
-
Salt and black pepper, to taste
-
Fresh parsley, chopped (for garnish, optional)
👨🍳 Instructions:
-
Sear the Chicken
-
In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat.
-
Season chicken with salt and pepper.
-
Sear until browned on all sides (about 5–7 minutes). Set aside.
-
-
Sauté Aromatics
-
In the same pot, reduce heat to medium.
-
Add a bit more oil if needed, then sauté onion and garlic until soft and fragrant (3–4 minutes).
-
-
Add Veggies & Herbs
-
Stir in carrots, celery, and potatoes. Cook for 5 minutes.
-
Add thyme, rosemary, and the bay leaf.
-
-
Simmer
-
Return chicken to the pot.
-
Pour in the chicken broth, scraping any browned bits from the bottom.
-
Bring to a boil, then reduce heat to low and simmer uncovered for 35–40 minutes, or until chicken is tender and vegetables are cooked.
-
-
Add Quick-Cook Veggies
-
Stir in green beans, corn, and peas. Simmer for another 10 minutes until tender.
-
Remove bay leaf. Taste and adjust seasoning.
-
-
Serve
-
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or biscuits.
-
🔄 Variations:
-
Use rotisserie chicken for a quick version (add it in Step 4).
-
Add barley or rice for extra heartiness.
-
Swap chicken for turkey, or use leftover roast chicken.