Hearty Chicken and Vegetable Stew: Comfort in a Bowl
When the weather cools down or life gets a little hectic, there’s nothing more comforting than a big bowl of hearty chicken and vegetable stew. This classic dish brings together tender chunks of chicken, colorful vegetables, and a savory broth for a meal that’s nourishing, satisfying, and easy to make.
Whether you’re cooking for the family or meal-prepping for the week, this stew is a go-to favorite you’ll return to again and again.
Why You’ll Love This Stew
🍗 Protein-packed: Lean chicken keeps it filling without being heavy
🥕 Loaded with vegetables: Carrots, potatoes, celery, and more make it wholesome and colorful
🕒 One-pot simplicity: Everything cooks together for easy prep and cleanup
❄️ Freezer-friendly: Perfect for batch cooking and reheating on busy nights
Ingredients
Serves 6–8
2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt and black pepper, to taste
1 medium onion, diced
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into pieces (or frozen)
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
2 tablespoons tomato paste (optional, for depth of flavor)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sear the Chicken
Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken with salt and pepper, then add to the pot. Cook until browned on all sides, about 5–7 minutes. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add a bit more oil if needed, then sauté the onions until translucent (about 3 minutes). Add garlic and cook for another 30 seconds until fragrant.
Step 3: Build the Stew
Return the chicken to the pot and add the carrots, celery, potatoes, and green beans. Stir in the chicken broth, tomato paste (if using), thyme, rosemary, and bay leaf. Bring to a boil.
Step 4: Simmer
Reduce heat to low and cover. Let the stew simmer gently for 35–40 minutes, or until the vegetables are tender and the chicken is cooked through.
Step 5: Thicken (Optional)
If you’d like a thicker stew, stir in the cornstarch slurry and simmer uncovered for another 5–10 minutes until the broth thickens slightly.
Step 6: Finish and Serve
Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Ladle the stew into bowls and top with freshly chopped parsley for a burst of color and freshness.
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