❤️ Hearty Chicken Vegetable Stew
Description
This cozy and nutritious stew is packed with tender chicken, vibrant vegetables, and aromatic herbs. Simmered to perfection, it’s a one-pot comfort meal that fills you up without weighing you down. Great for chilly nights or when you’re craving something wholesome and soul-warming.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs or breasts, diced
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced (Yukon gold or red work well)
- 1 zucchini, chopped
- 1 cup green beans or peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups chicken broth (low sodium if preferred)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and cook until soft (about 3–4 minutes). Add garlic and sauté for 30 seconds.
- Brown chicken: Add diced chicken to the pot and cook until lightly browned (not fully cooked through).
- Add vegetables: Stir in carrots, celery, potatoes, and zucchini. Cook for 2–3 minutes.
- Add liquids and seasoning: Pour in diced tomatoes and broth. Stir in thyme, oregano, bay leaf, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat to low and simmer covered for 30–35 minutes, or until veggies are tender and chicken is fully cooked.
- Final add-ins: Add green beans or peas in the last 5–7 minutes of cooking.
- Finish and serve: Remove bay leaf. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
Notes
- Thicker stew: Mash a few potato cubes or stir in a cornstarch slurry at the end.
- Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce.
- Add grains: Stir in cooked barley or brown rice for extra heartiness.
Tips
- Meal prep friendly: Store in fridge for up to 4 days or freeze for 2–3 months.
- Use rotisserie chicken: Skip step 2 and add shredded pre-cooked chicken halfway through simmering.
- Veggie swaps: Add corn, kale, mushrooms, or bell peppers based on what’s in season.
Servings
- Serves 4–6 hearty bowls.
Nutritional Info (Per serving, approx. 1/6 of recipe)
- Calories: ~290
- Protein: 24 g
- Carbs: 20 g
- Fat: 12 g
- Fiber: 4 g
- Sodium: ~450 mg
(Will vary slightly based on broth and added vegetables.)
Benefits
- 🐔 High protein from chicken supports muscle repair
- 🥕 Rich in fiber from mixed veggies for digestion
- 🍅 Loaded with vitamins A, C, and potassium
- 🍲 Low calorie and filling — ideal for weight management
- 💧 Hydrating due to broth and veggie water content
Q&A
Q: Can I use a slow cooker?
A: Yes! Add all ingredients (except peas/green beans and parsley) to the slow cooker and cook on low for 6–7 hours or high for 3–4. Add peas in the last 30 minutes.
Q: Is it freezer-friendly?
A: Absolutely! Cool completely, portion into containers, and freeze for up to 3 months.
Q: Can I make it vegetarian?
A: Yes, substitute chicken with canned chickpeas or white beans and use vegetable broth.
Q: What’s good to serve with this?
A: Crusty bread, a green salad, or rice/quinoa on the side are great pairings.