This hearty, rustic chicken vegetable stew is packed with tender chunks of chicken, carrots, potatoes, and peas, all simmered in a savory herb broth until rich and comforting. Served with toasted sourdough, it’s the ultimate cozy bowl for chilly days — simple, nourishing, and deeply satisfying.

Why You’ll Love This Recipe

This stew combines classic ingredients into a one-pot meal that’s both nutritious and comforting. It’s ideal for meal prep, freezer-friendly, and easily customizable with whatever vegetables you have on hand. With wholesome protein, hearty vegetables, and warming herbs, it’s the kind of dish that brings everyone back to the table. Best of all, it uses everyday pantry staples and can be made in under an hour.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

boneless, skinless chicken thighs or breasts, chopped
olive oil
onion, diced
garlic cloves, minced
carrots, sliced
potatoes, chopped
green peas (fresh or frozen)
low-sodium chicken broth
dried thyme
dried rosemary
black pepper
salt
flour (optional, for thickening)
fresh parsley or thyme, for garnish
sourdough bread slices, toasted (for serving)

Directions

1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic; sauté until fragrant, about 2–3 minutes.
2. Add the chopped chicken and cook until lightly browned on the outside, about 5–6 minutes.
3. Stir in sliced carrots and chopped potatoes, then pour in the chicken broth.
4. Add dried thyme, rosemary, black pepper, and salt. Bring everything to a boil.
5. Reduce heat to a gentle simmer and cook for 25–30 minutes, or until the vegetables are tender and chicken is fully cooked.
6. Stir in the peas and cook for an additional 5 minutes.
7. If you prefer a thicker stew, mix 1 tablespoon of flour with a few spoonfuls of hot broth in a small bowl to form a slurry. Stir it back into the pot and simmer for 2–3 more minutes.
8. Taste and adjust seasonings as needed.
9. Serve hot, garnished with fresh herbs and slices of toasted sourdough bread on the side.

Servings and timing

Servings: Serves 4–6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: Approximately 50 minutes

Variations

• Add More Vegetables: Try adding celery, green beans, corn, or parsnips for added texture and flavor.
• Use Leftover Chicken: Save time by using pre-cooked or rotisserie chicken; just stir it in during the last 10 minutes.
• Creamy Option: Stir in a splash of cream or a dollop of sour cream for a richer finish.
• Herb Swap: Use Italian seasoning or fresh herbs like sage or basil for a different flavor profile.
• Low-Carb Version: Replace potatoes with cauliflower florets or rutabaga.

Storage/Reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water if it thickens too much. The stew also freezes well — allow it to cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this in a slow cooker?

Yes, add all ingredients except peas and optional flour slurry to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in peas during the last 15–20 minutes.

Is it okay to use chicken breasts instead of thighs?

Absolutely. Chicken breasts work well, though thighs tend to be more flavorful and moist.

How can I thicken the stew without flour?

You can use cornstarch mixed with cold water, or let the stew simmer longer to reduce naturally.

Can I add pasta or rice?

Yes, add cooked pasta or rice just before serving. Avoid cooking them directly in the stew to prevent over-softening.

What can I use instead of potatoes?

Try sweet potatoes, butternut squash, or turnips for a different twist.

Can I make this stew vegetarian?

Yes, omit the chicken and use vegetable broth. Substitute chickpeas or white beans for added protein.

Should I brown the chicken first?

Browning adds flavor, but if you’re short on time, you can skip that step and simmer everything together.

What bread pairs best with this stew?

Sourdough, rustic country bread, or whole grain toast are all excellent choices for dipping.

Can I freeze the stew with potatoes?

Yes, though potatoes can become a bit mealy after freezing. Consider undercooking them slightly if freezing.

What herbs can I use fresh instead of dried?

Use 1 tablespoon of fresh herbs in place of 1 teaspoon dried. Fresh thyme, rosemary, or parsley all work well.

Conclusion

Rustic Chicken Vegetable Stew is the kind of meal that wraps you in comfort with every spoonful. With tender chicken, hearty vegetables, and warming herbs, it’s a timeless dish perfect for cold nights, busy weeknights, or lazy Sundays. Serve it with crusty sourdough, and you have a satisfying, complete meal that brings everyone back to the table.

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