Description
This Hearty Chicken and Vegetable Stew is a comforting and nutritious one-pot meal perfect for any day of the week. Packed with tender shredded chicken, fresh vegetables, and fragrant herbs, this stew delivers a rich blend of flavors with a wholesome, satisfying texture. Ideal for family dinners, it’s easy to prepare and deeply flavorful, offering warmth and nourishment in every spoonful.
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
Seasonings & Oils
- 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 the chicken: Cook and shred the chicken breast or thighs if not already prepared. Set aside for later use.
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 3-4 minutes.
- Add vegetables: Stir in the sliced carrots and cubed potatoes, cooking for another 3-5 minutes to start softening them.
- Incorporate liquids and seasonings: Pour in the chicken broth and water, then stir in the tomato paste, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil.
- Simmer the stew: Reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the potatoes and carrots are tender.
- Add chicken and peas: Stir in the shredded chicken and frozen peas. Continue to cook for another 5 minutes until the peas are heated through and the chicken is warmed.
- Final seasoning: Taste and adjust salt and pepper as needed. Remove from heat.
- Garnish and serve: Ladle the stew into bowls and garnish with fresh thyme or parsley for an added burst of flavor and freshness.
Notes
- You can use either chicken breast or thighs depending on your preference for lean or slightly richer meat.
- For thicker stew, simmer uncovered longer or mash some of the potatoes to naturally thicken the broth.
- Frozen peas are added last to preserve their bright color and texture.
- This stew stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- Feel free to swap rosemary and thyme with other herbs such as oregano or basil for a different flavor profile.
