Hearty Chicken and Vegetable Stew

Ingredients Here’s what you’ll need to make this comforting stew: 1 lb chicken breast or thighs, cooked and shreddedUse rotisserie chicken for convenience or poach your own for more control over flavor. 2 tablespoons olive oilFor sautéing the aromatics and adding heart-healthy fats. 1 large onion, choppedAdds sweetness and depth to the base of the stew. 3 cloves garlic, mincedEssential for rich, aromatic flavor. 3 carrots, slicedA classic stew vegetable for sweetness and color. 3 medium potatoes, cubedYukon golds or red potatoes work well as they hold their shape. 1 cup frozen peasAdded at the end to retain their bright color and sweetness. 4 cups chicken brothThe flavorful liquid base of the stew. 1 cup waterHelps balance out the broth for just the right consistency. 2 tablespoons tomato pasteAdds richness and umami depth. 1 teaspoon dried thymeEarthy and fragrant — a great complement to chicken. 1 teaspoon dried rosemaryLends a pine-like, warm aroma to the broth. Salt and pepper to tasteEssential for seasoning the stew to perfection. Fresh thyme or parsley, for garnishOptional, but it adds freshness and color to the final dish. 👩‍🍳 Directions Sauté AromaticsIn a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.Add the chopped onion and cook for about 5 minutes, until soft and translucent.Stir in the minced garlic and cook for 1 more minute, until fragrant. Add Vegetables and BrothAdd the sliced carrots, cubed potatoes, 4 cups chicken broth, and 1 cup water to the pot.Stir in 2 tablespoons tomato paste, 1 tsp thyme, 1 tsp rosemary, and season with salt and pepper.Bring everything to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are fork-tender. Add Chicken and PeasStir in the shredded chicken and frozen peas. Let the stew simmer for another 5–10 minutes, until the chicken is warmed through and the peas are tender. ServeLadle the stew into bowls. Garnish with fresh thyme or chopped parsley.Serve hot with crusty bread or a side salad for a complete meal! ⏱ Cooking Times & Nutritional Info Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 6 Calories: ~300 kcal per serving (depending on ingredients and portion sizes) ❓ Frequently Asked Questions (FAQ) ❓ Can I use raw chicken instead of pre-cooked? Yes! You can use raw chicken breast or thighs. Simply dice and sauté the chicken in the pot first before adding the onions. Once browned and cooked through, remove it, continue with the rest of the recipe, and return the chicken to the pot with the peas. ❓ Can this be made in a slow cooker? Absolutely. Add all ingredients (except peas and cooked chicken) to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add the peas and chicken during the last 30 minutes of cooking. ❓ Can I freeze the stew? Yes! Let the stew cool completely, then store it in freezer-safe containers or bags for up to 3 months. Thaw in the fridge overnight and reheat on the stove. ❓ What other vegetables can I add? You can add: Celery, for extra flavor Corn, for a touch of sweetness Green beans or zucchini, for more texture Parsnips or turnips, for a rustic twist ❓ How can I thicken the stew? If you prefer a thicker stew, mash some of the cooked potatoes with a fork, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last few minutes of cooking. 🥣 Serving Suggestions Crusty bread (baguette, sourdough, or dinner rolls) Side salad with lemon vinaigrette Steamed rice for a heartier meal Crackers or biscuits for dipping 🌿 Final Thoughts This Hearty Chicken and Vegetable Stew is a wholesome, satisfying, and budget-friendly recipe that works well for meal prep, weeknight dinners, or feeding a crowd. It’s comforting, flexible, and full of flavor — a true family favorite!