Description
This Hearty Chicken and Vegetable Stew is a comforting, nutritious dish perfect for any meal. Packed with tender shredded chicken, fresh vegetables, and a flavorful broth infused with herbs, this stew warms you up and satisfies your hunger in every spoonful. Its simple preparation makes it ideal for a wholesome family dinner.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, cooked and shredded
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 medium potatoes, cubed
- 1 cup frozen peas
Liquids
- 4 cups chicken broth
- 1 cup water
Other
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh thyme or parsley (for garnish)
Instructions
- Prepare the chicken: If not already cooked, boil or roast the chicken breasts or thighs until fully cooked. Allow to cool, then shred using two forks or your hands.
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 3-5 minutes.
- Add vegetables: Stir in the sliced carrots and cubed potatoes, allowing them to cook for another 5 minutes, stirring occasionally.
- Incorporate liquids and seasonings: Pour in the chicken broth and water. Add tomato paste, dried thyme, dried rosemary, salt, and pepper. Stir well to combine all ingredients.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until vegetables are tender and flavors meld together.
- Add peas and chicken: Stir in the frozen peas and shredded chicken. Continue cooking for an additional 5 minutes, ensuring everything is heated through.
- Final seasoning and garnish: Taste the stew and adjust salt and pepper as needed. Garnish with fresh thyme or parsley before serving.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier stew.
- Feel free to add other vegetables like celery or green beans for added variety.
- For a thicker stew, mash some of the potatoes in the pot before adding the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use low-sodium chicken broth to control sodium levels.
