Hearty Chicken and Vegetable Stew

Here’s a cozy, satisfying recipe for Hearty Chicken and Vegetable Stew — packed with tender chicken, chunky vegetables, and a flavorful broth. It’s perfect for chilly nights or a comforting family dinner.

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🍲 Hearty Chicken and Vegetable Stew

🧾 Ingredients:

Protein & Veggies:

• 1½ to 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks

• 2 tbsp olive oil

• 1 onion, diced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 3–4 garlic cloves, minced

• 3 potatoes, diced (Yukon Gold or red potatoes work well)

• 1½ cups green beans (fresh or frozen)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup frozen peas

• 1 bay leaf

For the Broth:

• 4 cups chicken broth (low-sodium preferred)

• 1 tbsp tomato paste (adds richness — optional)

• 1 tsp salt, more to taste

• ½ tsp black pepper

• ½ tsp thyme

• ½ tsp rosemary (or Italian seasoning)

• Optional: 2 tbsp flour or cornstarch mixed with water to thicken

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👨‍🍳 Instructions:

🔹 1. Sear the Chicken:

1. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat.

2. Add chicken pieces and cook until browned (they don’t need to be fully cooked through).

3. Remove and set aside.

🔹 2. Sauté Aromatics:

1. Add another tbsp of oil if needed.

2. Sauté onion, carrots, celery, and garlic for 5–6 minutes until softened.

🔹 3. Build the Stew:

1. Stir in the tomato paste (if using) and cook for 1 minute.

2. Return chicken to the pot.

3. Add potatoes, green beans, bay leaf, herbs, salt, and pepper.

4. Pour in chicken broth to cover everything. Bring to a boil.

🔹 4. Simmer:

• Reduce heat, cover, and simmer for 30–40 minutes, or until chicken is tender and potatoes are cooked through.

🔹 5. Add Peas & Corn:

• Stir in peas and corn during the last 5–10 minutes of cooking.

🔹 6. Thicken (Optional):

• For a thicker stew, mix 2 tbsp flour or cornstarch with cold water to form a slurry. Stir it into the stew and simmer a few more minutes until thickened.

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🌿 Serve With:

• Crusty bread or biscuits

• Over rice or mashed potatoes

• A sprinkle of fresh parsley or thyme on top for brightness

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📝 Tips & Variations:

• Make it creamy: Add ½ cup heavy cream or a splash of milk at the end.

• Slow cooker version: Toss all ingredients (except peas and corn) into a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

• Add heat: Toss in a pinch of red pepper flakes or a dash of hot sauce.

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Let me know if you’d like a gluten-free, low-carb, or Instant Pot version of this recipe!