Description
This Hearty Chicken and Vegetable Stew is a comforting and filling dish, packed with tender shredded chicken, vegetables, and a rich, flavorful broth. It’s perfect for a cozy meal on a chilly day. The combination of chicken, carrots, potatoes, peas, and aromatic herbs will warm you up from the inside out. It’s easy to make and will become a family favorite!
Ingredients
Scale
- 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
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the sliced carrots and cubed potatoes to the pot. Stir to combine and cook for another 5 minutes.
- Stir in the tomato paste, dried thyme, and rosemary. Cook for 1-2 minutes, allowing the tomato paste to darken and become fragrant.
- Pour in the chicken broth and water. Stir to combine, making sure the vegetables are well-coated in the broth.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes and carrots are tender.
- Add the shredded chicken and frozen peas to the pot. Stir to incorporate, and cook for an additional 5 minutes to heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh thyme or parsley for a touch of color and extra flavor.
Notes
- You can use rotisserie chicken for quicker preparation or leftover cooked chicken.
- Feel free to adjust the vegetables to your preference (e.g., adding corn or green beans).
- This stew can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American