A cozy, nourishing one-pot stew loaded with tender chicken, hearty vegetables, aromatic herbs, and a rich broth. This recipe is comforting, wholesome, and perfect for chilly days or meal prep. It’s thick, satisfying, and naturally healthy—everything you want in a classic homemade stew.

🥕 Ingredients (Serves 4–6)

Chicken

• 1 lb (450g) boneless skinless chicken breasts or thighs, cut into chunks

• 1 tbsp olive oil

• Salt & black pepper

• 1 tsp paprika

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp garlic powder or 3 fresh cloves, minced

Vegetables

• 1 large onion, diced

• 3 carrots, chopped

• 2 celery stalks, chopped

• 2 potatoes, peeled & cubed (optional but traditional)

• 1 cup green beans (fresh or frozen)

• 1 zucchini, chopped (optional)

• 1 cup peas (frozen)

Broth & Seasoning

• 4 cups chicken broth

• 1 tbsp tomato paste

• 1 bay leaf

• ½ tsp rosemary

• Salt & pepper to taste

• Optional: 1–2 tbsp fresh parsley

• Optional: 1 tbsp lemon juice for brightness

🔥 Instructions

1. Sear the chicken

• Heat olive oil in a large pot over medium heat.

• Add chicken pieces, salt, pepper, paprika, garlic, thyme, and oregano.

• Cook 5–7 minutes until lightly browned (not fully cooked).

• Remove chicken and set aside.

2. Sauté the vegetables

• In the same pot, add onion, carrots, and celery.

• Cook 4–5 minutes until softened.

• Stir in tomato paste and cook 1 minute to deepen flavor.

3. Build the stew

• Add potatoes, green beans, zucchini (if using), peas, and the browned chicken.

• Pour in the chicken broth.

• Add bay leaf and rosemary.

4. Simmer

• Bring to a boil, then reduce heat to low, cover, and simmer 25–35 minutes.

• When the vegetables are soft and the chicken is tender, the stew is ready.

5. Finish

• Taste and adjust seasoning.

• Add fresh parsley and a squeeze of lemon if desired.

• Serve hot with crusty bread or over rice.

🌿 Tips

• For a thicker stew: mash a few potatoes or stir in 1 tsp cornstarch mixed with water.

• For extra protein: use chicken thighs—they stay more tender.

• For low-carb: omit potatoes and use more zucchini or cauliflower.

❓ Q/A Section

Q1: Can I make this in a slow cooker?

Yes—add everything except peas and cook on Low 6–7 hours or High 3–4 hours. Add peas in the last 20 minutes.

Q2: Can I use leftover rotisserie chicken?

Yes—add it in the last 10 minutes of cooking so it doesn’t dry out.

Q3: Can I freeze this stew?

Absolutely! It freezes well for up to 3 months.
Let cool fully before storing.

Q4: How can I make this creamy?

Add:

• ½ cup milk,

• or ¼ cup cream,

• or 2 tbsp cream cheese.
  (Do this at the end.)

Q5: Can I add grains?

Yes—add ½ cup cooked barley, quinoa, or brown rice right before serving.