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Chicken Stew with Vegetables

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A hearty and comforting chicken stew filled with tender chicken, hearty vegetables, and a rich, savory broth.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 medium potatoes, diced
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 cup water
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp all-purpose flour (optional, for thickening)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until lightly browned.
  2. Stir in the onion and garlic, cooking until softened.
  3. Add carrots, celery, and potatoes, stirring to combine.
  4. Mix in tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
  5. Pour in chicken broth and water. Bring to a boil, then reduce heat to a simmer.
  6. Cover and cook for 30–35 minutes until vegetables are tender and chicken is cooked through.
  7. If a thicker stew is desired, whisk flour with a few tablespoons of hot broth, then stir into the pot. Simmer 5 more minutes.
  8. Stir in frozen peas and cook an additional 5 minutes.
  9. Remove bay leaf and serve hot.

Notes

  • Chicken thighs stay tender and flavorful, but breasts can be substituted.
  • Add extra herbs like parsley or sage for a brighter flavor.
  • Serve with crusty bread or over rice for a complete meal.

Nutrition

Find it online: https://tastyera.com/chicken-stew-with-vegetables/