Hearty Chicken and Vegetable Stew

This hearty chicken vegetable stew combines tender chunks of chicken with a medley of fresh vegetables in a rich, savory broth that warms you from the inside out. Perfect for chilly evenings or when you need a comforting meal that feeds a crowd, this one-pot wonder delivers maximum flavor with minimal cleanup. Even beginner cooks can master this satisfying dish that transforms simple ingredients into something truly special.

Recipe Details

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Servings: 6
Difficulty: Easy

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large yellow onion, diced (about 1½ cups)
• 3 medium carrots, peeled and sliced into ½-inch rounds
• 3 celery stalks, chopped into ½-inch pieces
• 4 cloves garlic, minced
• 3 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
• 1 cup green beans, trimmed and cut into 1-inch segments
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 3 tablespoons all-purpose flour
• ¼ cup cold water
• 2 tablespoons fresh parsley, chopped for garnish

Instructions

1. Prepare the chicken. Pat chicken thighs dry with paper towels and season generously with salt and pepper. Cut into uniform 1-inch pieces to ensure even cooking.
2. Heat the oil. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until it shimmers but doesn’t smoke.
3. Brown the chicken. Add chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes without stirring, then flip and cook another 3-4 minutes until golden brown on both sides. Transfer chicken to a plate and set aside.
4. Sauté the aromatics. In the same pot, reduce heat to medium and add diced onion. Cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
5. Add the vegetables. Stir in carrots and celery, cooking for 5 minutes until they begin to soften slightly. The vegetables should still have some firmness at this stage.
6. Build the base. Add potatoes, green beans, drained tomatoes, thyme, rosemary, and bay leaf. Stir everything together and cook for 2 minutes to let the herbs bloom.
7. Add liquid and simmer. Pour in chicken broth and return the browned chicken to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce heat to low and simmer partially covered for 25-30 minutes until vegetables are fork-tender and chicken is cooked through.
8. Thicken the stew. In a small bowl, whisk together flour and cold water until smooth. Slowly stir this mixture into the simmering stew. Continue cooking for 5 minutes until the broth thickens slightly and coats the back of a spoon.
9. Final seasoning. Remove bay leaf and taste for seasoning. Add additional salt and pepper as needed. The stew should have a rich, well-balanced flavor with tender vegetables and succulent chicken.
10. Serve and garnish. Ladle the hearty chicken vegetable stew into bowls and sprinkle with fresh chopped parsley. Serve immediately while hot.

Tips for Success

Choose the right cut. Chicken thighs stay more tender and flavorful than breasts during the longer cooking time. Their higher fat content prevents them from drying out.

Don’t skip the browning. Taking time to properly brown the chicken creates a foundation of flavor that makes this stew exceptional. The golden bits left in the pot add incredible depth.

Control the thickness. If your stew becomes too thick during cooking, add more broth ¼ cup at a time. If it’s too thin, simmer uncovered for a few extra minutes to reduce the liquid.

Timing matters. Add delicate vegetables like green beans later in the cooking process to prevent them from becoming mushy. They should retain a slight bite for the best texture.

Recipe Variations

Mediterranean style: Replace thyme and rosemary with oregano and basil. Add diced zucchini and a handful of black olives during the last 10 minutes of cooking.

Root vegetable version: Substitute parsnips and turnips for some of the potatoes. Add a splash of apple cider vinegar for brightness.

Spicy twist: Include a diced jalapeño with the onions and add a pinch of red pepper flakes for heat that builds as you eat.

Herb-crusted dumplings: Top individual servings with simple drop biscuits during the last 15 minutes of cooking for an extra-comforting meal.

Storage Instructions

Refrigerator: Store leftover hearty chicken vegetable stew in airtight containers for up to 4 days. The flavors actually improve overnight as they meld together.

Freezer: This stew freezes beautifully for up to 3 months. Note that potatoes may change texture slightly after freezing but will still taste delicious.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the stew has thickened too much during storage. Microwave individual portions on 70% power, stirring every minute until heated through.

Nutritional Highlights

This hearty chicken vegetable stew provides a complete meal packed with lean protein, fiber-rich vegetables, and complex carbohydrates. The variety of colorful vegetables ensures you’re getting a wide range of vitamins and minerals in every bowl. Using chicken thighs adds healthy fats while keeping the dish satisfying and full of flavor.

Serving Suggestions

Serve this comforting stew with crusty sourdough bread for dipping, or over a bed of fluffy rice for a more substantial meal. A simple green salad with lemon vinaigrette provides a fresh contrast to the rich, warming flavors. For special occasions, try pairing with warm buttermilk biscuits or cornbread.

This hearty chicken vegetable stew proves that simple ingredients can create extraordinary comfort food. Don’t be surprised if this becomes your go-to recipe for feeding family and friends during cooler months. The forgiving nature of this dish means you can easily adapt it based on what vegetables you have on hand, making it both practical and delicious.