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Hearty Chicken Vegetable Stew

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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.

Ingredients

Scale
  • 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)

Instructions

  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.

Notes

  • Yukon gold potatoes hold their shape well and add creaminess, but other potatoes can be used.
  • Use rotisserie chicken for a shortcut—add it after the vegetables are cooked.
  • Stew thickens as it sits; add more broth when reheating if needed.

Nutrition

Keywords: chicken stew, vegetable stew, hearty chicken recipe, comforting dinner, one pot meal

Find it online: https://epicrecipebox.com/hearty-chicken-vegetable-stew/