A comforting and nutritious dish perfect for chilly evenings, this chicken and vegetable stew is packed with hearty ingredients and bold flavors. It’s a one-pot wonder that’s easy to prepare and satisfies the entire family.
Ingredients
1 lb chicken breast or thighs, cooked and shredded
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 medium potatoes, cubed
1 cup green beans, trimmed and halved
1 cup frozen peas
4 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp all-purpose flour (optional, for thickening)
2 tbsp fresh parsley, chopped (for garnish)
Directions
Prepare the Base:
Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Add Vegetables:
Stir in the carrots and potatoes. Cook for 5 minutes, stirring occasionally, to let the vegetables begin to soften.
Incorporate the Broth and Seasonings:
Pour in the chicken broth and add the thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for 20 minutes, or until the vegetables are tender.
Add the Chicken and Remaining Veggies:
Stir in the cooked and shredded chicken, green beans, and peas. Simmer for another 10 minutes, allowing the flavors to meld.
Optional Thickening:
If a thicker consistency is desired, whisk the flour with 1/4 cup of the stew’s hot liquid to create a slurry. Stir this back into the pot and cook for an additional 5 minutes.
Finish and Serve:
Remove the bay leaf, taste, and adjust seasonings as needed. Ladle the stew into bowls, garnish with fresh parsley, and serve warm with crusty bread or a side salad.
Details
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: ~320 kcal per serving
Servings: 4
Enjoy this hearty stew as a wholesome meal that brings warmth and comfort to your table!
