If you are craving a meal that feels like a warm hug on a plate, this Hearty Chicken and Vegetable Stew Recipe is your new best friend. Packed with tender chicken thighs, vibrant vegetables, and a flavorful broth that simmers to perfection, it combines simplicity and comfort in every spoonful. It’s the kind of dish that fills your kitchen with irresistible aromas and your heart with pure satisfaction, ideal for cozy weeknights or anytime you need a nourishing pick-me-up.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this stew. Each item plays an important role, bringing layers of texture, color, and flavor that blend beautifully to create a truly balanced and irresistible dish.
- Boneless, skinless chicken thighs (1 1/2 pounds): They stay juicy and tender throughout cooking, infusing the stew with rich flavor.
- Olive oil (2 tablespoons): Essential for browning the chicken and sautéing the vegetables, adding a subtle fruitiness.
- Onion, chopped (1 medium): Provides a sweet and savory base that enhances the stew’s depth.
- Garlic cloves, minced (3): Offers a fragrant punch that brings all the ingredients together.
- Carrots, sliced (3 medium): Add natural sweetness and a lovely pop of orange color.
- Celery stalks, sliced (2): Introduce a fresh crunch and aromatic undertones.
- Potatoes, peeled and diced (2 medium): Give body and creaminess to the stew’s texture.
- Zucchini, chopped (1): Brings a tender bite and mild sweetness that balances heartier ingredients.
- Green beans, trimmed and halved (1 cup): Add a fresh green vibrancy and gentle snap.
- Dried thyme (1 teaspoon): Offers a subtle herbal warmth.
- Dried rosemary (1/2 teaspoon): Adds an earthy, pine-like aroma that complements chicken perfectly.
- Paprika (1/2 teaspoon): Gives a mild smoky depth and rich color.
- Salt and black pepper, to taste: Essential seasonings that bring all flavors into harmony.
- Low-sodium chicken broth (4 cups): The base liquid that carries all the flavors together without overpowering.
- Tomato paste (1 tablespoon): Adds acidity and richness, rounding out the stew’s taste.
- Bay leaf (1): Infuses a distinctive fragrant layer during simmering, then is removed for eating.
- Cornstarch mixed with water (1 tablespoon cornstarch with 2 tablespoons water, optional): Perfect for thickening the stew to your preferred consistency.
- Fresh parsley, chopped (2 tablespoons): Sprinkled at the end for brightness and a fresh herbal finish.
How to Make Hearty Chicken and Vegetable Stew Recipe
Step 1: Brown the Chicken
Start by heating olive oil in your pot over medium heat. Adding the bite-sized chicken pieces in batches ensures they brown nicely without steaming. This step locks in juiciness and creates a flavorful base for the stew. Once golden, transfer the chicken to a plate and set aside—trust me, this flavor foundation is key.
Step 2: Sauté the Aromatics and Vegetables
Using the same pot, toss in the onion, garlic, carrots, and celery. Sauté for about 4 to 5 minutes until they soften and release their aromas. This builds layers of flavor that complement the chicken beautifully. It’s like waking up the veggies so they can shine in the stew.
Step 3: Add the Remaining Vegetables and Spices
Next, stir in the potatoes, zucchini, green beans, thyme, rosemary, paprika, salt, and black pepper. Toss these together with the sautéed mixture so every piece is kissed with spice and seasoning. Adding the tomato paste now, cooking it for just 1 minute, deepens the flavor with a subtle tang and richness.
Step 4: Combine Chicken and Broth, Then Simmer
Return the browned chicken to the pot and pour in the chicken broth. Drop in the bay leaf, bring everything to a boil, then reduce to low and cover. Let the stew simmer gently for 35 to 40 minutes until the chicken is tender and the vegetables are perfectly cooked. This slow melding of flavors is what transforms simple ingredients into a comforting masterpiece.
Step 5: Thicken the Stew and Finish
If you prefer a thicker stew, whisk together cornstarch and water, then stir it into the pot. Simmer uncovered for another 5 minutes until the stew reaches your desired consistency. Remove the bay leaf, sprinkle fresh parsley on top, and your hearty chicken and vegetable stew is ready to be enjoyed hot.
How to Serve Hearty Chicken and Vegetable Stew Recipe
Garnishes
Adding a sprinkle of fresh parsley or a dollop of sour cream elevates this dish, giving it a fresh burst of flavor and a creamy contrast to the savory stew. A twist of lemon zest can also brighten the bowl, balancing the heartiness beautifully.
Side Dishes
This stew pairs wonderfully with rustic crusty bread to soak up every last bit of broth, creamy mashed potatoes for extra comfort, or a simple green salad to add a crisp, refreshing note. Each side amplifies the wholesome feel of the meal.
Creative Ways to Present
For a fun twist, serve the stew in hollowed-out bread bowls or ladle it over creamy polenta for an indulgent touch. It also works beautifully as a filling for puff pastry pot pies when you want to impress guests with a cozy, flaky crust.
Make Ahead and Storage
Storing Leftovers
Store any leftover stew in an airtight container in the refrigerator where it stays fresh for up to 4 days. The flavors actually deepen overnight, making the next day’s serving taste even better.
Freezing
This Hearty Chicken and Vegetable Stew Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating to enjoy a convenient, hearty meal anytime.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of broth if it’s too thick after refrigeration. The stew maintains its delicious flavor and texture even after reheating, making it an excellent make-ahead option.
FAQs
Can I use chicken breast instead of thighs?
Yes, but keep in mind chicken thighs stay juicier and more flavorful. If you use breast, cook carefully to avoid it drying out, and perhaps reduce simmering time slightly.
Is this recipe gluten-free?
Absolutely! All the ingredients in this Hearty Chicken and Vegetable Stew Recipe are naturally gluten-free, just ensure your chicken broth and tomato paste don’t have any hidden gluten.
Can I make this stew vegetarian?
You can swap the chicken for hearty beans or plant-based meat substitutes and use vegetable broth instead of chicken broth for a vegetarian version full of comforting flavors.
What can I do if I want a spicier stew?
Add a pinch of cayenne pepper, some chopped chili peppers, or a dash of hot sauce during the cooking process to give it a lovely kick without overpowering the other flavors.
How can I make the stew thicker without cornstarch?
Try mashing a few potatoes in the stew as it cooks or cook uncovered a little longer to reduce the broth. You can also stir in some instant mashed potato flakes or cooked rice to thicken naturally.
Final Thoughts
This Hearty Chicken and Vegetable Stew Recipe has such a warm, inviting soul that once you try it, it’s sure to become a staple in your kitchen rotation. From its luscious broth to the perfectly tender chicken and vegetables, it’s a comforting, nourishing meal to share with loved ones. So grab your pot and dive into this delightful stew that feels like home in every bite.
Print
Hearty Chicken and Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Hearty Chicken and Vegetable Stew is a comforting, nutritious one-pot meal packed with tender chicken thighs and a medley of fresh vegetables, simmered in a flavorful broth with herbs and spices. Perfect for a satisfying dinner, it’s easy to prepare and freezer-friendly for convenient leftovers.
Ingredients
Protein
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and halved
- 2 tablespoons chopped fresh parsley
Pantry and Spices
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 4 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned, about 5–6 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until vegetables begin to soften, stirring occasionally to prevent sticking.
- Add Remaining Vegetables and Seasoning: Stir in potatoes, zucchini, green beans, dried thyme, rosemary, paprika, salt, and black pepper. Cook together for a minute to combine flavors.
- Incorporate Tomato Paste and Chicken: Add tomato paste to the pot and cook for 1 minute, stirring to coat the vegetables. Return the browned chicken to the pot.
- Add Broth and Simmer: Pour in the chicken broth and add the bay leaf. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes until chicken is tender and vegetables are cooked through.
- Thicken the Stew (Optional): If you prefer a thicker stew, stir in the cornstarch slurry and simmer uncovered for an additional 5 minutes until thickened.
- Finish and Serve: Remove the bay leaf, stir in chopped fresh parsley, and serve the stew hot.
Notes
- This stew freezes well and makes great leftovers.
- Swap in sweet potatoes or other seasonal vegetables as desired.
- For a richer flavor, add a splash of white wine with the broth.
