Hearty Chicken and Vegetable Stew
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.
Servings: 4 servings
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.
Notes
This stew is freezer-friendly and can be reheated gently on the stovetop or in the microwave.