Chicken and Vegetable Stew: A Hearty, Healthy Recipe
Chicken and Vegetable Stew is a timeless dish that blends the goodness of lean protein and vibrant vegetables into a single comforting bowl.
This one-pot wonder is perfect for any time of the year, offering nourishment and flavor in every bite.
This guide will provide an easy-to-follow chicken stew recipe with practical tips for making it truly outstanding.
Whether you’re meal-prepping or looking for a cozy dinner option, this recipe will exceed your expectations.
Why Make Chicken and Vegetable Stew?
Benefits of a Hearty Stew
Stews are more than delicious—they’re nutrient-packed and satisfying. This hearty chicken stew is loaded with fresh vegetables like carrots, celery, and potatoes, providing the vitamins and minerals your body craves.
Using chicken as the protein base ensures a low-fat, high-protein meal that fuels your energy while keeping the dish light.
Versatile and Easy to Make
This recipe is highly customizable—swap ingredients based on what’s in season or what you have on hand. For example, sweet potatoes can replace regular potatoes in the fall, or zucchini can be added during summer. The flexibility makes it an excellent choice for reducing food waste and using up leftovers.
Essential Kitchen Tools for Chicken and Vegetable Stew
Must-Have Utensils
To prepare this chicken stew, you’ll need:
- A large pot or Dutch oven for even cooking.
- A sharp knife for slicing and dicing.
- Measuring cups and spoons to ensure accuracy.
- A wooden spoon for stirring helps avoid scratching your pot.
Preparation Tips for Success
- Always use fresh vegetables for the best flavor and texture.
- Choose boneless chicken thighs for a tender, juicy result or chicken breasts for a leaner option.
- Gather all ingredients before starting to streamline your cooking process.
Ingredients for This Chicken Stew Recipe
This simple chicken stew recipe calls for readily available ingredients, making it economical and delicious. Here’s what you’ll need:
- Protein:
- 1 pound of cubed chicken (choose between chicken thighs or breasts).
- Vegetables:
- 2 medium carrots, sliced.
- 2 celery stalks, chopped.
- 1 large potato, diced.
- 1 cup of green beans, trimmed.
- 1 cup of frozen peas.
- Base:
- 4 cups of low-sodium chicken broth.
- Aromatics:
- 1 diced onion.
- 2 cloves of minced garlic.
- Spices:
- Salt, pepper, thyme, and a bay leaf.
- Optional Thickening Agent:
- 2 tablespoons of flour or cornstarch.
Step-by-Step Guide to Make Chicken Stew
Step 1: Sauté the Aromatics
Start by heating two tablespoons of olive oil in a large pot over medium heat. Add the diced onions and minced garlic, sautéing until fragrant and translucent. This step is key to building the flavor foundation of your stew.
Step 2: Brown the Chicken
Add the cubed chicken to the pot. Season with salt and pepper, then cook until lightly browned. This enhances the flavor and helps seal in the juices for tender chicken.
Step 3: Add Vegetables and Broth
Incorporate the carrots, celery, potatoes, and green beans into the pot. Pour in the chicken broth, ensuring all ingredients are submerged. Add thyme and a bay leaf to infuse the stew with earthy flavors.
Step 4: Simmer to Perfection
Reduce the heat to low, cover the pot, and allow the stew to simmer for 30 minutes. Stir occasionally to prevent sticking. Add the frozen peas during the last 5 minutes of cooking for freshness.
Step 5: Thicken the Stew (Optional)
Mix two tablespoons of flour or cornstarch with water for a thicker consistency, then stir it into the stew. Allow the stew to simmer for 5 minutes, letting the thickening agent work magic.
Pro Tips for the Best Chicken Stew
Choosing the Right Chicken
While this recipe works with chicken thighs and breasts, skinless chicken thighs often yield a more flavorful and juicy result.
Enhancing Flavor
- Deglaze the bottom of the pot with a splash of white wine or chicken broth before adding the vegetables.
- Adjust seasonings toward the end to ensure a balanced flavor.
Making It One-Pot Friendly
To reduce dishes, you can brown the chicken, sauté the vegetables, and simmer the stew, all in the same Dutch oven.
How to Serve and Store Chicken Stew
Serving Suggestions
Serve this chicken and vegetable stew hot with crusty bread or a simple salad. Garnishing with fresh parsley adds a pop of color and flavor.
Storing and Freezing Tips
- Refrigerate leftover stew in an airtight container for up to 3 days.
- To freeze, portion the stew into freezer-safe containers and store for up to 3 months. Thaw in the refrigerator before reheating.
Variations to Try
Make It Creamy
Stir 1/2 cup of heavy cream or coconut milk for a richer texture and flavor.
Low-Carb Option
Replace the potatoes with cauliflower florets for a keto-friendly version.
Using Leftover Chicken
If you have leftover chicken, shred it and add it during the last 10 minutes of cooking to avoid overcooking.
Frequently Asked Questions (FAQs)
What’s the difference between chicken stew and chicken soup?
Chicken stew has a thicker consistency with chunkier ingredients, while chicken soup features a thinner broth.
How do I thicken chicken stew naturally?
You can use mashed potatoes, a flour slurry, or pureed vegetables to achieve a thicker consistency.
Can I freeze chicken stew?
Yes, this stew freezes well. Just avoid adding dairy before freezing to preserve its texture.
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Vegetable and Chicken Stew
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This one-pot Chicken and Vegetable Stew is simple, satisfying, and loaded with the goodness of fresh vegetables and lean chicken. Whether looking for a healthy dinner or a freezer-friendly meal, this stew delivers on taste and nutrition. Plus, with options to adapt the recipe to suit different diets, it’s a versatile addition to your weekly menu.
Ingredients
Protein
- 1 lb cubed chicken (preferably boneless chicken thighs or breasts).
Vegetables
- 2 medium carrots, sliced.
- 2 celery stalks, chopped.
- 1 large potato, diced.
- 1 cup green beans, trimmed.
- 1 cup frozen peas.
Aromatics and Base
- 1 large onion, diced.
- 2 cloves garlic, minced.
- 4 cups low-sodium chicken broth.
Seasonings
- 1 tsp salt.
- 1/2 tsp black pepper.
- 1/2 tsp dried thyme.
- 1 bay leaf.
Optional Thickening Agent
- 2 tbsp flour or cornstarch, mixed with 2 tbsp water.
Other
- 2 tbsp olive oil (for sautéing).
Instructions
- Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and minced garlic, stirring frequently until fragrant and translucent (about 3–4 minutes). - Brown the Chicken
Add the cubed chicken to the pot, season with salt and pepper, and cook until lightly browned on all sides (about 5–7 minutes). Remove chicken and set aside. - Add Vegetables and Broth
Add carrots, celery, potatoes, and green beans to the pot. Pour in the chicken broth, scraping the bottom of the pot to deglaze. Return the chicken to the pot and add thyme and bay leaf. - Simmer the Stew
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Add frozen peas during the last 5 minutes of cooking. - Thicken the Stew (Optional)
If a thicker consistency is desired, mix the flour or cornstarch with water to create a slurry. Stir it into the stew and let it simmer for an additional 5 minutes. - Serve and Enjoy
Ladle the stew into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or a side salad.
Notes
- For a creamy version, add 1/2 cup of heavy cream or coconut milk toward the end of cooking.
- Swap potatoes with sweet potatoes or cauliflower for a low-carb option.
- This stew freezes well—just omit the thickening agent before freezing and add it when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: One-Pot Cooking
- Cuisine: American
Keywords: stew, chicken stew, vegetable stew, hearty chicken stew, chicken and vegetable stew, simple chicken stew, easy chicken stew recipe, one-pot chicken stew recipe, chicken stew recipe, healthy stew