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
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1 lb (450g) boneless skinless chicken breasts or thighs, cut into chunks
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1 tbsp olive oil
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Salt & black pepper
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1 tsp paprika
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1 tsp dried thyme
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1 tsp dried oregano
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1 tsp garlic powder or 3 fresh cloves, minced
Vegetables
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1 large onion, diced
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3 carrots, chopped
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2 celery stalks, chopped
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2 potatoes, peeled & cubed (optional but traditional)
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1 cup green beans (fresh or frozen)
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1 zucchini, chopped (optional)
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1 cup peas (frozen)
Broth & Seasoning
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4 cups chicken broth
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1 tbsp tomato paste
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1 bay leaf
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½ tsp rosemary
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Salt & pepper to taste
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Optional: 1–2 tbsp fresh parsley
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Optional: 1 tbsp lemon juice for brightness
🔥 Instructions
1. Sear the chicken
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Heat olive oil in a large pot over medium heat.
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Add chicken pieces, salt, pepper, paprika, garlic, thyme, and oregano.
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Cook 5–7 minutes until lightly browned (not fully cooked).
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Remove chicken and set aside.
2. Sauté the vegetables
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In the same pot, add onion, carrots, and celery.
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Cook 4–5 minutes until softened.
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Stir in tomato paste and cook 1 minute to deepen flavor.
3. Build the stew
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Add potatoes, green beans, zucchini (if using), peas, and the browned chicken.
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Pour in the chicken broth.
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Add bay leaf and rosemary.
4. Simmer
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Bring to a boil, then reduce heat to low, cover, and simmer 25–35 minutes.
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When the vegetables are soft and the chicken is tender, the stew is ready.
5. Finish
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Taste and adjust seasoning.
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Add fresh parsley and a squeeze of lemon if desired.
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Serve hot with crusty bread or over rice.
🌿 Tips
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For a thicker stew: mash a few potatoes or stir in 1 tsp cornstarch mixed with water.
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For extra protein: use chicken thighs—they stay more tender.
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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:
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½ cup milk,
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or ¼ cup cream,
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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.
