A cozy, nourishing stew packed with tender shredded chicken, creamy potatoes, sweet peas, and vibrant carrots simmered in a savory broth. Perfect for chilly days or comforting weeknight dinners, this hearty chicken vegetable stew is a wholesome dish that brings comfort and flavor to the table.

Why You’ll Love This Recipe

This Hearty Chicken Vegetable Stew is the epitome of comfort food. With its rich broth, soft vegetables, and succulent shredded chicken, it strikes the perfect balance between hearty and healthy. The dish is incredibly adaptable—easy to make in large batches, freezer-friendly, and ideal for using up leftover vegetables. Whether you’re feeding a family or meal prepping for the week, this stew will satisfy and nourish.

Ingredients

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

• 1.5 lbs boneless, skinless chicken thighs
• 4 medium Yukon gold potatoes, peeled and diced
• 3 carrots, sliced
• 2 celery stalks, diced
• 1/2 cup green peas (frozen or fresh)
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 cups chicken broth (low sodium)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic and sauté for 2–3 minutes until fragrant.
2. Add the carrots and celery, and cook for another 5 minutes until vegetables begin to soften.
3. Stir in the chicken thighs, diced potatoes, thyme, rosemary, salt, and pepper.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 30–35 minutes until chicken is cooked through and vegetables are tender.
5. Remove chicken from the pot, shred it using two forks, then return it to the stew.
6. Add peas and simmer for 5 more minutes. Adjust seasoning to taste.
7. Serve hot, garnished with freshly chopped parsley.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Spicy version: Add a pinch of red pepper flakes or a diced jalapeño for a bit of heat.
• Creamy option: Stir in a splash of cream or a spoonful of sour cream at the end for a creamier texture.
• Use chicken breast: Substitute chicken thighs with boneless chicken breasts if preferred.
• Add grains: Include barley or brown rice for added texture and nutrition.
• Make it vegetarian: Replace chicken with chickpeas or white beans and use vegetable broth.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing:
This stew freezes well. Let it cool completely, then transfer to freezer-safe containers for up to 3 months.

Reheating:
Reheat on the stovetop over medium heat until warmed through, or in the microwave in 1-minute increments, stirring between each. Add a splash of broth or water if needed to loosen the consistency.

FAQs

What’s the best chicken to use for this stew?

Boneless, skinless chicken thighs are ideal for their tenderness and flavor, but chicken breasts can also be used.

Can I make this in a slow cooker?

Yes, combine all ingredients except peas and parsley in a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, return it, and add peas in the last 15 minutes.

Is it possible to make this stew ahead of time?

Absolutely. This stew tastes even better the next day after the flavors have had time to meld.

Can I use rotisserie chicken?

Yes, add shredded rotisserie chicken in the last 10 minutes of cooking since it’s already cooked.

What other vegetables can I add?

You can add green beans, corn, bell peppers, or zucchini for more variety.

How can I thicken the broth?

Simmer uncovered to reduce liquid or mash a few potato pieces directly in the pot to naturally thicken the stew.

Is this stew gluten-free?

Yes, it contains no gluten ingredients. Be sure to check that your broth is certified gluten-free.

Can I make this recipe dairy-free?

This stew is naturally dairy-free. Just avoid adding cream or sour cream if you opt for the creamy variation.

Can I use fresh herbs instead of dried?

Yes, use three times the amount of fresh herbs for dried (e.g., 1 teaspoon dried thyme = 1 tablespoon fresh thyme).

How do I prevent vegetables from getting mushy?

Don’t overcook. Add softer vegetables like peas near the end of cooking and keep simmering times accurate.

Conclusion

This Hearty Chicken Vegetable Stew is a fulfilling, flavorful, and wholesome dish that brings warmth to any table. With its customizable ingredients and make-ahead ease, it’s a staple for both weeknight dinners and weekend batch cooking. Whether you’re craving something cozy or preparing meals in advance, this stew is sure to become a go-to favorite.

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