This hearty chicken and vegetable stew is a comforting one-pot meal that combines tender shredded chicken with a medley of vegetables simmered in a rich, herb-infused broth. It’s the kind of dish I crave on chilly evenings or when I need something warm and nourishing.
Why You’ll Love This Recipe
I love how this stew delivers robust flavors with minimal fuss. The combination of slow-simmered chicken, carrots, potatoes, and peas makes every spoonful satisfying. It’s a great way to use up leftover chicken and it’s versatile enough to suit different palates. Plus, it’s a complete meal all on its own.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb chicken breast or thighs, cooked and shredded
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2 tbsp olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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3 carrots, sliced
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3 medium potatoes, cubed
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1 cup frozen peas
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4 cups chicken broth
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1 cup water
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2 tbsp tomato paste
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1 tsp dried thyme
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1 tsp dried rosemary
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Salt and pepper to taste
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Fresh thyme or parsley (for garnish)
directions
Sauté Aromatics:
I start by heating olive oil in a large pot over medium heat. I add the chopped onion and cook until it becomes soft, which takes about 5 minutes. Then I add the minced garlic and let it cook for another minute until it becomes fragrant.
Add Vegetables and Broth:
Next, I add the carrots, potatoes, chicken broth, and water. I stir in the tomato paste, dried thyme, rosemary, salt, and pepper. I bring it to a boil, then reduce the heat and let it simmer for 20 minutes until the vegetables are fork-tender.
Add Chicken and Peas:
Once the vegetables are ready, I stir in the shredded chicken and frozen peas. I let the stew simmer for another 5 to 10 minutes until everything is hot and well blended.
Serve:
To serve, I ladle the stew into bowls and top it with fresh thyme or parsley. It’s perfect with a slice of crusty bread on the side.
Servings and timing
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Prep Time: 10 minutes
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Cook Time: 35 minutes
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Total Time: 45 minutes
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Servings: 6
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Calories: 300 kcal per serving
Variations
I sometimes swap the chicken for turkey, especially after holidays. For a vegetarian version, I use chickpeas and vegetable broth. Adding celery or sweet corn gives it extra crunch and sweetness. If I want a creamier version, I stir in a splash of cream or milk towards the end.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze it for up to 3 months. When reheating, I use the stovetop or microwave, adding a splash of broth or water if it thickens too much.
FAQs
How do I make this stew thicker?
I like to mash a few potatoes directly in the pot or add a slurry of flour and water to thicken the broth.
Can I use raw chicken instead of cooked?
Yes, I can add raw chicken when I add the broth. I simmer until it’s fully cooked, then shred it before adding it back in with the peas.
What type of potatoes work best?
I prefer using Yukon Gold or red potatoes because they hold their shape well and have a creamy texture.
Can I make this in a slow cooker?
Yes, I combine all the ingredients except peas and cooked chicken in the slow cooker. I cook on low for 6–7 hours, then stir in the chicken and peas in the last 30 minutes.
Is it gluten-free?
Yes, this stew is naturally gluten-free as long as the chicken broth and other ingredients used are gluten-free.
Conclusion
This hearty chicken and vegetable stew is everything I want in a comfort meal—simple, satisfying, and soul-warming. Whether I’m feeding a crowd or prepping meals for the week, it always hits the spot.
