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Hearty Chicken and Vegetable Stew

Hearty Chicken and Vegetable Stew

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  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Simmering
  • Cuisine: Americaine

Description

Hearty Chicken and Vegetable Stew packed with tender chicken, hearty vegetables, and savory broth – the ultimate comfort food for cold nights.

Ingredients

Scale
  • 2 pounds (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion (about 1 cup), diced
  • 3 cloves garlic, minced
  • 3 medium carrots (about 1½ cups), sliced into ½-inch pieces
  • 2 celery stalks (about 1 cup), diced
  • 1 pound (450g) potatoes, cut into 1-inch cubes
  • 2 bay leaves
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon paprika
  • 4 cups (950ml) low-sodium chicken broth
  • 1 cup (240ml) water
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Step 1: Prepare the Chicken Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Drying the chicken ensures better browning, which means more flavor in your final Hearty Chicken and Vegetable Stew. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches, add chicken pieces in a single layer, being careful not to overcrowd. Sear for 2-3 minutes per side until golden brown. Transfer the seared chicken to a plate and set aside.
  2. Step 2: Create the Flavor Base Reduce the heat to medium and add the diced onion to the same pot, scraping up the flavorful brown bits from the bottom. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. This aromatic base is what gives your chicken vegetable soup its mouthwatering scent.
  3. Step 3: Add Vegetables and Seasonings Add the carrots and celery to the pot and cook for 3-4 minutes, stirring occasionally. Stir in the potatoes, bay leaves, thyme, and paprika. Season with salt and pepper, then cook for another minute to toast the herbs and spices slightly, releasing their essential oils and intensifying the flavor profile.
  4. Step 4: Simmer the Stew Return the seared chicken to the pot along with any accumulated juices (those juices are liquid gold for flavor!). Pour in the chicken broth and water, giving everything a gentle stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 25-30 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
  5. Step 5: Finish and Serve Add the frozen peas and cook for an additional 5 minutes. Remove from heat and discard the bay leaves. Stir in the fresh parsley and adjust seasoning to taste. Allow the Hearty Chicken and Vegetable Stew to rest for 5-10 minutes before serving, allowing the flavors to settle and meld together perfectly.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 320
  • Sugar: 8g
  • Sodium: 700mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 130mg

Find it online: https://cookingcircuit.com/hearty-chicken-and-vegetable-stew/