Description
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. Ideal for chilly evenings or whenever a warm, nourishing dish is needed.
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 frozen peas
4 cups chicken broth
1 cup water
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Fresh thyme or parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook for another minute.
- Add carrots, potatoes, chicken broth, and water. Stir in tomato paste, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
- Stir in shredded chicken and frozen peas. Simmer for an additional 5–10 minutes until heated through.
- Ladle into bowls, garnish with fresh thyme or parsley, and serve hot with crusty bread if desired.
Notes
- Swap chicken with turkey for a holiday-friendly version.
- Use chickpeas and vegetable broth for a vegetarian option.
- Add celery or sweet corn for extra crunch and flavor.
- Stir in cream or milk at the end for a creamy variation.
- To thicken, mash some potatoes or add a flour-water slurry.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
