There is nothing quite as comforting as a warm, steaming bowl of homemade stew, and this Hearty Chicken and Vegetable Stew Recipe truly hits the spot with its rich flavors and wholesome ingredients. Combining tender shredded chicken with a vibrant mix of carrots, potatoes, and peas, all simmered in a fragrant broth infused with herbs like thyme and rosemary, this stew is the perfect way to nourish your body and soul on any day. Whether you’re making it for a family dinner or meal prepping for the week, this recipe is straightforward, satisfying, and utterly delicious.
Ingredients You’ll Need
The beauty of this Hearty Chicken and Vegetable Stew Recipe lies in its simplicity, using everyday ingredients that come together to create layers of flavor and a delightful texture. Each component plays an important role, from the tender shredded chicken providing protein to the mix of vegetables adding color, sweetness, and heartiness.
- 1 lb chicken breast or thighs, cooked and shredded: Choose whichever you prefer—thighs are juicier, breasts are leaner, both soak up flavors beautifully.
- 2 tbsp olive oil: Adds richness and helps to sauté the aromatics perfectly.
- 1 large onion, chopped: Builds the savory base with a mild sweetness when cooked.
- 3 cloves garlic, minced: Packs a punch of flavor that warms every bite.
- 3 carrots, sliced: Bring natural sweetness and vibrant orange color.
- 3 medium potatoes, cubed: Create hearty, comforting bulk with a creamy texture once cooked.
- 1 cup frozen peas: Quick-cooking and add a nice pop of green freshness.
- 4 cups chicken broth: The soul of the stew, it ties all the flavors together with a savory richness.
- 1 cup water: Helps control the broth’s intensity and ensures the stew isn’t too thick.
- 2 tbsp tomato paste: Adds depth and a subtle tang for complexity.
- 1 tsp dried thyme: Infuses an earthy herbal note.
- 1 tsp dried rosemary: Brings a fragrant pine-like aroma that enhances the stew’s body.
- Salt and pepper to taste: Essential to balance and brighten all the flavors.
- Fresh thyme or parsley (for garnish): A finishing touch that delivers freshness and a pop of color.
How to Make Hearty Chicken and Vegetable Stew Recipe
Step 1: Prepare Your Ingredients
Start by cooking and shredding the chicken if it isn’t already prepared. Chop your onion, mince the garlic, slice the carrots, and cube the potatoes ahead of time. Having everything ready makes the cooking process smooth and joyful.
Step 2: Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release those wonderful aromas.
Step 3: Build the Stew Base
Next, add the carrots, potatoes, and tomato paste to the pot. Stir well to coat the vegetables, letting the tomato paste cook slightly which intensifies its flavor and deepens the stew’s color.
Step 4: Add Broth, Herbs, and Chicken
Pour in the chicken broth and water, then sprinkle in the dried thyme, rosemary, salt, and pepper. Stir everything together. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 20 minutes or until the vegetables are tender. Stir in the shredded chicken and cook for another 5 minutes to heat through.
Step 5: Add Peas and Final Touches
Finally, stir in the frozen peas just before you finish cooking—their bright color and sweet flavor keep the stew lively and fresh. Taste and adjust seasoning if needed.
How to Serve Hearty Chicken and Vegetable Stew Recipe
Garnishes
A sprinkle of fresh thyme or parsley on top is all you need to brighten your bowl and add that lovely touch of green freshness. It’s simple but makes the dish feel thoughtfully plated and inviting.
Side Dishes
This stew is satisfying on its own but pairs beautifully with crusty bread, fluffy rice, or even a light salad. The bread is perfect to soak up every last bit of that rich broth, making every bite complete.
Creative Ways to Present
For a fun twist, serve the stew in individual bread bowls for a rustic, cozy feel. Or layer it over creamy mashed potatoes for a heartier, comforting plate that’s sure to impress guests or delight family on a chilly evening.
Make Ahead and Storage
Storing Leftovers
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully after resting, making it even tastier the next day.
Freezing
This Hearty Chicken and Vegetable Stew Recipe freezes exceptionally well. Portion into freezer-safe containers and freeze for up to 3 months. Just be sure to cool completely before freezing to maintain the best texture and flavor.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of water or broth if it feels too thick. Microwave reheating works too, just cover and heat in short intervals for even warmth.
FAQs
Can I use different vegetables in this stew?
Absolutely! This recipe is very flexible. Feel free to swap or add vegetables like celery, green beans, or even sweet potatoes to change up the flavors and textures according to your preference or what’s in season.
Is it better to use chicken breasts or thighs?
Both work great, so it’s really about your taste. Thighs tend to be juicier and more flavorful, while breasts are leaner and result in a lighter stew. Either way, shredding the chicken helps it absorb all those lovely stew flavors.
Can I make this stew in a slow cooker?
Yes! Just combine all ingredients except peas and fresh herbs in the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, then stir in peas and cook for another 15 minutes before serving.
How thick should the stew be?
The consistency should be thick enough to coat a spoon but still spoonable and brothy. If it gets too thick, simply add more broth or water to loosen it up, or let it simmer uncovered to thicken if too thin.
What’s the best way to serve leftovers?
Leftover stew is fantastic simply reheated, but try serving it over buttered noodles, rice, or mashed potatoes to transform it into a whole new meal that feels fresh and exciting.
Final Thoughts
If you’re looking for a warming dish that fills your kitchen with inviting aromas and your belly with hearty goodness, this Hearty Chicken and Vegetable Stew Recipe is an absolute winner. It’s easy to make, packed with nutritious ingredients, and sure to become a comforting favorite you’ll reach for time and time again. So gather your ingredients, roll up your sleeves, and get ready to enjoy every delicious spoonful!
Print
Hearty Chicken and Vegetable Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty chicken and vegetable stew is a comforting and flavorful dish perfect for a family meal. Made with tender shredded chicken, a variety of fresh vegetables, and aromatic herbs, it simmers in a savory broth to create a nourishing and satisfying stew that warms the soul. Ideal for chilly days, this recipe combines simple ingredients to deliver rich taste and nutrition.
Ingredients
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 & Seasoning
- 2 tbsp olive oil
- 4 cups chicken broth
- 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)
Instructions
- Prepare Ingredients: Start by chopping the onion, mincing the garlic, slicing the carrots, and cubing the potatoes. Shred the cooked chicken breasts or thighs into bite-sized pieces.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.
- Add Vegetables: Stir in the sliced carrots and cubed potatoes, cooking for another 5 minutes to slightly soften them.
- Incorporate Liquid and Seasonings: Pour in the chicken broth and water, then stir in tomato paste, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil.
- Simmer Stew: Reduce heat to low and let the stew simmer gently for 20-25 minutes, or until the vegetables are tender.
- Add Chicken and Peas: Stir in the shredded chicken and frozen peas. Cook for an additional 5 minutes to warm through and allow peas to cook.
- Final Touches: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh thyme or parsley before serving.
Notes
- Use bone-in chicken thighs for extra flavor and shred after cooking.
- For a thicker stew, mash some of the potatoes against the side of the pot before adding chicken and peas.
- Substitute frozen peas with green beans or corn for variety.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a gluten-free version, ensure the chicken broth is gluten-free.
