Description

This hearty Chicken Stew is a comforting dish packed with tender chicken, vegetables, and savory herbs simmered in a flavorful broth. Perfect for a cozy weeknight dinner.

Ingredients

Units Scale

2 tablespoons olive oil
1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
3 potatoes, peeled and diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
4 cups chicken broth
1/2 cup frozen peas
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add chicken and cook until browned. Remove and set aside.
In the same pot, sauté onion and garlic until softened, about 3 minutes.
Add carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Return chicken to the pot. Add thyme, rosemary, bay leaf, and chicken broth. Stir to combine.
Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until chicken and vegetables are tender.
If a thicker stew is desired, whisk flour with 1/4 cup cold water and stir into stew. Simmer for another 5 minutes.
Add peas and cook for 5 more minutes. Season with salt and pepper to taste.
Remove bay leaf, garnish with parsley, and serve hot.

Notes

Use rotisserie chicken for a quicker version.
Feel free to add other veggies like corn or green beans.
Leftovers taste even better the next day.

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 4g
Sodium: 580mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg