Creamy, juicy, and packed with cozy flavor — this Hearty Chicken and Vegetable Stew is the kind of meal that warms you from the inside out. In about 40 minutes you’ll have tender shredded chicken, melt-in-your-mouth potatoes, and bright carrots in a savory broth that feels like a hug in a bowl. Fun fact: simple stews like this have been weeknight heroes for centuries because they stretch ingredients and deliver maximum comfort with minimal fuss.
This recipe is special because it’s simple, quick to prepare, and loved by the whole family. If you want a one-pot dinner that feels homemade without complicated steps, this is it. For another take on chicken and veggies with a playful twist, see our full recipe page for inspiration and tips. Ready to cook? Grab a large pot and get excited — dinner is easier than you think.
What is Hearty Chicken and Vegetable Stew?
Why call it Hearty Chicken and Vegetable Stew? Because it’s everything you want on a chilly night: hearty chunks of potato, tender chicken, and vegetables swimming in a rich, comforting broth. Who named it? Maybe your grandmother, or maybe some hungry roommate who coined the phrase when asked what they wanted for dinner. After all, “the way to a man’s heart is through his stomach.” Curious to see why this stew earns that claim? Give it a try and decide for yourself — you might just fall in love with the first warm spoonful.
Why You’ll Love This
This stew is irresistible for three big reasons. First, flavor: the tomato paste and dried herbs add depth while the chicken and vegetables keep each bite satisfying and savory. Second, cost savings: making this at home is far cheaper than buying ready-made soups or ordering takeout, and it’s a great way to use leftover chicken. Third, texture and toppings: a sprinkle of fresh parsley or thyme over the steaming bowls brightens the dish and makes it look restaurant-quality.
If you enjoy bold flavor combos, you might also like the lighter, Mediterranean-style twist in our Tzatziki Chicken and Vegetable Naan Pizza, which uses similar ingredients in a fun, crispy format. Try this stew when you want comfort; save the naan pizza for sunny gatherings.
How to Make
Quick Overview
This recipe is easy, delicious, and deeply satisfying. Prep is straightforward: chop a few vegetables, shred cooked chicken, and simmer everything together. The texture balances tender vegetables with soft, shredded chicken in a gently seasoned broth that becomes slightly creamy thanks to the starchy potatoes. Approximate time: 10 minutes prep, 30 minutes cooking, about 40 minutes total. Standout element: the cozy, herb-forward broth that warms the whole family.
Ingredients
- 1 lb chicken breast or thighs, cooked and shredded (poached or roasted, then shredded)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced into 1/4-inch rounds
- 3 medium potatoes, peeled and cubed into 1-inch pieces
- 1 cup frozen peas (no need to thaw)
- 4 cups chicken broth (low-sodium or regular, as preferred)
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh thyme or parsley (for garnish, chopped)
Directions
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Watch closely so the onion doesn’t brown — medium heat and patience give the best flavor.
- Stir in the minced garlic and cook for another minute until fragrant. Add the sliced carrots and cubed potatoes to the pot, then pour in 4 cups chicken broth and 1 cup water. Stir in 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and season with salt and pepper. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the stew simmer gently for 20 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally and taste the broth, adjusting salt and pepper as needed.
- Stir in the shredded chicken and 1 cup frozen peas. Simmer for another 5–10 minutes until the chicken is heated through and the peas are tender. Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread or your favorite sides.
What to Serve With
- Crusty bread or warm dinner rolls for soaking up the broth
- Simple green salad with a lemon vinaigrette to brighten the meal
- Buttered rice or mashed potatoes for extra comfort and bulk
- A side of roasted Brussels sprouts for a caramelized, slightly bitter contrast
- A glass of crisp white wine or a sparkling apple cider for a family-friendly drink
Top Tips for Perfecting
- Ingredient substitutions: Swap chicken thighs for breasts if you prefer darker meat, or use rotisserie chicken to save time. Vegetable swaps like parsnips or turnips add earthiness.
- Timing adjustments: If your chicken is raw, brown it first, then remove and shred after cooking; add shredded meat back in during the final 10 minutes. If potatoes cook too fast, reduce simmer time slightly.
- Flavor enhancements: Add a splash of white wine during the onion sauté for depth, or stir in a tablespoon of butter at the end for richness. A squeeze of lemon brightens the broth right before serving.
- Common mistakes to avoid: Don’t overcook the peas — add them near the end to keep their color and texture. Don’t rush the onion step; soft, translucent onions create a sweeter, richer base.
- Fresh herbs: Sprinkle fresh parsley or thyme just before serving to bring a fresh aroma and color contrast.
Storing and Reheating Tips
- Refrigeration: Cool the stew to room temperature, then store in an airtight container for up to 3–4 days in the fridge.
- Freezing: This stew freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if the stew seems thick. You can also microwave individual portions in 1-minute bursts, stirring between each, until hot. Avoid boiling after freezing to preserve texture.
FAQs
Can I make this stew with raw chicken in the pot instead of pre-cooked shredded chicken?
Yes. If using raw chicken, add it to the pot with the broth and vegetables and simmer until fully cooked (internal temperature 165°F), then shred and return to the stew.
Can I use different vegetables?
Absolutely. Add parsnips, sweet potatoes, or celery for variety. Adjust cook times for denser vegetables so everything finishes tender.
Is this stew freezer-friendly?
Yes. Let it cool, then freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.
How do I make the broth thicker or creamier?
Mash a few potato pieces into the broth or stir in a small slurry of cornstarch and water. For creaminess, finish with a splash of cream or a tablespoon of butter.
Can I make this stew in a slow cooker or Instant Pot?
Yes. For a slow cooker, combine ingredients (except peas and fresh herbs) and cook on low for 6–7 hours. For an Instant Pot, use the manual setting for 8–10 minutes with a natural release, then add peas at the end.
Conclusion
This Hearty Chicken and Vegetable Stew is a reliable, flavorful weeknight winner — easy to make, budget-friendly, and deeply comforting. If you want a trusted reference or another perspective on chicken stew, check out Hearty Chicken Stew (Cozy Up With Comfort) – Budget Bytes for a delicious variation and extra tips. Give this recipe a try, share it with loved ones, and enjoy the simple pleasures of a warm, homemade bowl of stew.
Hearty Chicken and Vegetable Stew
Equipment
- Large Pot
Ingredients
Ingredients
- 1 lb Chicken breast or thighs, cooked and shredded (poached or roasted, then shredded)
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 3 medium Carrots, sliced into 1/4-inch rounds
- 3 medium Potatoes, peeled and cubed into 1-inch pieces
- 1 cup Frozen peas (no need to thaw)
- 4 cups Chicken broth (low-sodium or regular, as preferred)
- 1 cup Water
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- Salt and pepper to taste
- Fresh thyme or parsley (for garnish, chopped)
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant. Add the sliced carrots and cubed potatoes to the pot, then pour in 4 cups chicken broth and 1 cup water. Stir in 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and season with salt and pepper. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the stew simmer gently for 20 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally and taste the broth, adjusting salt and pepper as needed.
- Stir in the shredded chicken and 1 cup frozen peas. Simmer for another 5–10 minutes until the chicken is heated through and the peas are tender. Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread or your favorite sides.