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Hearty Chicken and Vegetable Stew

Hearty Chicken and Vegetable Stew for Ultimate Comfort

Hearty Chicken and Vegetable Stew is a warm embrace in a bowl, perfect for nourishing weeknights filled with comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1.5 lbs chicken Substitution: Can use chicken thighs for a more flavorful option.
  • 2 tablespoon olive oil Use any neutral oil if preferred.
  • 1 large onion Dice finely for quicker cooking.
  • 3 cloves garlic Mince just before adding to preserve flavor.
  • 2 carrots Cut evenly for uniform cooking.
  • 2 stalks celery Slice thinly for even cooking.
  • 3 potatoes Use waxy potatoes for best texture.
  • 2 cups chicken broth Low-sodium broth is recommended.
  • 1 cup water
  • 1 can (14 oz) diced tomatoes Use fire-roasted tomatoes for deeper flavor.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf Remember to discard before serving.
  • salt & pepper Adjust to taste throughout cooking.
  • 1 cup frozen peas This ensures they retain their bright color.
  • 2 tablespoon fresh parsley Chop finely for even distribution.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once oil shimmers, add one large diced onion, cooking for about 5 minutes until translucent and fragrant.
  2. Incorporate 3 minced garlic cloves into the pot, cooking for another minute without browning.
  3. Increase heat to medium-high, add 1.5 pounds of chicken pieces, and cook for 4-6 minutes until browned on all sides.
  4. Stir in 2 peeled and sliced carrots, 2 sliced celery stalks, and 3 cubed potatoes, sautéing for 3-4 minutes.
  5. Pour in 2 cups of chicken broth, 1 cup of water, 1 can of diced tomatoes, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 bay leaf. Season with salt and pepper, mixing well.
  6. Bring stew to a gentle boil, reduce heat to low, cover, and let simmer for 30 minutes.
  7. In the last 5 minutes, stir in 1 cup of frozen peas.
  8. Remove from heat, discard bay leaf, and stir in 2 tablespoons of chopped fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 120IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure all vegetables are cut into similar sizes for even cooking. Adjust seasoning gradually as the stew simmers.

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