Hearty Chicken and Vegetable Stew

This Hearty Chicken and Vegetable Stew is the ultimate comfort food, perfect for chilly evenings or when you need a warm, nourishing meal. Packed with tender chicken, vibrant vegetables, and flavorful herbs, this stew is not only delicious but also incredibly nutritious. It’s easy to make and can be customized to your taste, making it a family favorite.

Description

A warm, cozy bowl of Hearty Chicken and Vegetable Stew is all you need to beat the cold. This one-pot wonder is loaded with juicy chicken, carrots, potatoes, celery, and a blend of herbs that bring a burst of flavor with every spoonful. The stew’s thick, rich broth is achieved without any cream, making it a healthier option while still being utterly satisfying. Whether served on its own or with crusty bread, this stew will leave you feeling full and content.

Servings

• Servings: 6-8 bowls

Ingredients

• 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 medium potatoes, peeled and cubed
• 1 red bell pepper, diced (optional for color and flavor)
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth (low-sodium recommended)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas (added at the end)
• Fresh parsley, chopped (for garnish)

Instructions

1. Sear the Chicken:

   • In a large pot or Dutch oven, heat olive oil over medium-high heat.
   • Add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove the chicken and set aside.

2. Sauté Vegetables:

   • In the same pot, add the onions and garlic. Sauté until softened and fragrant.
   • Stir in carrots, celery, and bell pepper. Cook for about 5 minutes.

3. Combine Ingredients:

   • Return the chicken to the pot.
   • Add diced tomatoes, potatoes, chicken broth, thyme, rosemary, and bay leaf.
   • Stir well and bring to a boil.

4. Simmer the Stew:

   • Once boiling, reduce the heat to low.
   • Cover and let it simmer for about 30-40 minutes, until the chicken is cooked through and the vegetables are tender.

5. Finish and Serve:

   • Stir in the frozen peas and cook for an additional 5 minutes.
   • Adjust seasoning with salt and pepper as needed.
   • Remove the bay leaf.
   • Serve hot, garnished with chopped parsley.

Nutritional Information (per serving)

• Calories: ~300
• Protein: 28g
• Carbohydrates: 30g
• Dietary Fiber: 6g
• Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 85mg
• Sodium: 450mg
• Vitamin A: 80% of the Daily Value
• Vitamin C: 40% of the Daily Value
• Iron: 15% of the Daily Value
• Calcium: 6% of the Daily Value

Benefits

1. High in Protein: Thanks to the chicken, this stew is rich in protein, aiding in muscle repair and growth.
2. Nutrient-Dense Vegetables: Carrots, celery, and potatoes provide essential vitamins and minerals, including Vitamin A and potassium.
3. Low in Fat: Made with lean chicken thighs and minimal oil, it’s a heart-healthy choice.
4. Immune Support: Garlic, onions, and bell peppers boost immunity with their antioxidant properties.
5. Digestive Health: High fiber content from vegetables promotes healthy digestion.

Tips and Notes

• Chicken Substitute: You can use boneless, skinless chicken breasts, but thighs are juicier and more flavorful.
• Vegetable Variations: Feel free to add other vegetables like zucchini, green beans, or spinach for more color and nutrition.
• Thicker Stew: For a thicker consistency, mash some of the potatoes after cooking.
• Make Ahead: This stew tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: It freezes well! Just leave out the potatoes, as they can become grainy when thawed. Add freshly cooked potatoes when reheating.

Q&A

Q: Can I make this stew in a slow cooker?

A: Absolutely! Sear the chicken and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

Q: Can I use chicken stock instead of broth?

A: Yes, chicken stock will make the stew richer and more flavorful.

Q: How do I make it gluten-free?

A: This recipe is naturally gluten-free, just make sure the chicken broth you use is certified gluten-free.

Q: Can I make this stew vegan or vegetarian?

A: Substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.

Enjoy this Hearty Chicken and Vegetable Stew as a nutritious, delicious, and versatile meal. Perfect for meal prep, family dinners, or cozy nights in!