By Hearty Chicken and Vegetable Stew is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Hearty Chicken and Vegetable Stew captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Hearty Chicken and Vegetable Stew becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Stew:
2 tablespoons olive oil
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, chopped
3 medium potatoes, peeled and diced (Yukon gold or russet)
1 zucchini, chopped
1 cup green beans, chopped into bite-sized pieces
1 cup frozen peas
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)
1/2 teaspoon paprika
1 bay leaf
Optional Add-ins:
1 cup corn kernels (fresh, frozen, or canned)
1 cup chopped kale or spinach
1 tablespoon fresh parsley (for garnish)
PREPARATION STEPS
1. Cook the Chicken:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the onion and garlic. Sauté for 2-3 minutes, until fragrant and softened.
Add the carrots, celery, and potatoes. Stir to combine and cook for another 3-4 minutes.
3. Add the Broth and Spices:
Pour in the chicken broth and stir in the thyme, rosemary, salt, pepper, paprika, and bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 20 minutes, or until the vegetables are tender.
4. Add the Chicken and Remaining Veggies:
Return the cooked chicken to the pot, and add the zucchini, green beans, and peas. If you’re using any optional vegetables (corn, kale, or spinach), add those as well.
Stir to combine and continue to cook for an additional 10-15 minutes, until all the vegetables are tender and the chicken is cooked through.
5. Taste and Adjust:
Taste the stew and adjust the seasoning with additional salt and pepper, if necessary. Remove the bay leaf before serving.
6. Serve:
Ladle the stew into bowls and garnish with freshly chopped parsley, if desired.
Serve with crusty bread or a side salad for a complete meal.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
