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Hearty Chicken And Vegetable Stew
Daisy

Hearty Chicken and Vegetable Stew

This Hearty Chicken and Vegetable Stew is a cozy, one-pot meal made with simple ingredients and rich comfort flavors. It’s budget-friendly, easy to customize, and perfect for busy weeknights or slow weekends.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 53 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil
  • 3 cups cooked chicken shredded or cubed (rotisserie or cooked chicken)
  • 1 large onion diced
  • 3 cloves garlic minced
  • 5 medium carrots sliced
  • 3 medium potatoes diced (Russet or Yukon gold)
  • 1 cup frozen peas
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • ½ tsp salt
  • ½ tsp black pepper
Optional
  • 2 tsp cornstarch + 2 tbsp water for thickening
  • 1 cup bell peppers sliced (Mediterranean option)
  • ½ tsp paprika
  • ½ tsp dried oregano
  • 1 bay leaf

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until soft and translucent.
  3. Stir in garlic and cook for 20–30 seconds until fragrant.
  4. Add tomato paste and water. Stir to combine and loosen the pot.
  5. Pour in chicken broth and stir well.
  6. Add carrots, potatoes, thyme, rosemary, and parsley.
  7. Season with salt and black pepper.
  8. Bring to a gentle simmer and cook until vegetables are tender, about 30 minutes.
  9. Stir in cooked chicken and frozen peas.
  10. Simmer for 5–10 minutes until heated through.
  11. (Optional) Mix cornstarch with water and stir into stew. Cook 1–2 minutes until thickened.
  12. Taste and adjust seasoning before serving.