Description
This Hearty Chicken and Vegetable Stew is a warm and comforting dish, packed with tender chicken, hearty vegetables, and savory herbs. Perfect for cozy family meals, this stew is full of flavor and nutrients
Ingredients
Scale
- 1 lb chicken breast or thighs, cooked and shredded
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 medium potatoes, cubed
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh thyme or parsley (for garnish
Instructions
- Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add garlic and cook for another minute until fragrant. - Add Vegetables and Broth:
Add carrots, potatoes, chicken broth, and water. Stir in tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender. - Add Chicken and Peas:
Stir in the shredded chicken and frozen peas. Let simmer for another 5-10 minutes until everything is heated through and well combined. - Serve:
Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread on the side!
Notes
- For extra flavor, you can add a splash of lemon juice before serving.
- If you prefer a thicker stew, you can mash some of the potatoes in the pot to create a creamier texture.
- This stew can be made ahead and stored in the fridge for up to 3 days or frozen for later use.
- For a gluten-free version, ensure the broth and any added ingredients are certified gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg