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–+ servings

Hearty Chicken and Vegetable Stew

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A comforting and nutritious stew filled with tender chicken and colorful vegetables, perfect for chilly evenings and busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast or thighs, cooked and shredded Rotisserie chicken can be used as a time-saver.
  • 2 tbsp olive oil For sautéing.
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 medium potatoes, cubed
  • 3 carrots sliced
  • 1 cup frozen peas
  • 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
  • 1 cup water
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • to taste salt and pepper
  • to garnish Fresh thyme or parsley Optional garnish.

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat. Add chopped onion and minced garlic, sautéing them until the onion turns translucent.
  2. Toss in the sliced carrots and cubed potatoes. Cook them for about 5 minutes to soften slightly.
  3. Stir in the shredded chicken, followed by the chicken broth and water, ensuring everything is well combined.
  4. Add in the tomato paste, dried thyme, rosemary, salt, and pepper. Mix well.
  5. Bring the mixture to a boil, then lower the heat and let it simmer for 30 minutes.
  6. Stir in the frozen peas and cook for an additional 5 minutes.
  7. Serve hot, garnished with fresh thyme or parsley for an inviting touch.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 3g

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Freeze for up to 3 months. Thaw and reheat on the stove.
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