Warm, cozy, and packed with tender shredded chicken, tender potatoes, and vibrant garden vegetables, this Hearty Chicken Stew is comfort food at its finest. Simmered in a savory herb broth and served alongside crusty bread, it’s the ultimate easy weeknight dinner!
Why You’ll Love This Recipe
Rich & Flavorful Broth: Tomato paste and fresh herbs deepen the savory chicken stock.
Nutrient-Packed One-Pot Meal: Loaded with carrots, celery, potatoes, and peas for a complete dinner.
Tender Shredded Chicken: Juicy chicken thighs soak up all the rich spices and aromatics.
Essential Kitchen Equipment
Dutch Oven or Large Heavy-Bottom Pot: Retains heat well for even simmering.
Wooden Spoon & Ladle: Perfect for scraping up browned bits from the bottom of the pot.
Ingredients
2 tbsp Olive oil
1 lb Chicken thighs, cooked and shredded
1 medium Yellow onion, diced
2 large Carrots, sliced into rounds
2 stalks Celery, diced
3 medium Yukon Gold or russet potatoes, cubed
3 cloves Garlic, minced
4 cups Low-sodium chicken broth
1 cup Frozen sweet peas
1 tbsp Tomato paste
1 tsp Dried thyme
1 Dried bay leaf
1/2 tsp Salt
1/4 tsp Black pepper
Garnish: Fresh thyme sprigs
For serving: Crusty sourdough or artisan bread
Step-by-Step Instructions
1. Sauté Aromatics: Heat olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables begin to soften.
2. Add Garlic & Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the tomato paste deepens in color.
3. Add Broth & Seasonings: Pour in the chicken broth, then add the cubed potatoes, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
4. Simmer: Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
5. Stir in Chicken & Peas: Add the cooked shredded chicken thighs and frozen sweet peas. Simmer uncovered for 5 minutes until heated through.
6. Serve: Remove and discard the bay leaf. Ladle into warm bowls, garnish with fresh thyme sprigs, and serve immediately with crusty bread for dipping!
Chef’s Tips
Thicken the Broth: For a thicker gravy consistency, whisk 1 tbsp of cornstarch with 2 tbsp of cold water and stir it in during the final 5 minutes of simmering.
Use Rotisserie Chicken: Swap in pre-cooked rotisserie chicken to save even more prep time on busy weeknights.
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4 bowls
Calories: ~340 kcal
Protein: 28g
Net Carbs: 26g
Fat: 12g
Frequently Asked Questions (FAQ)
Can I freeze leftover chicken stew?
Yes! Allow the stew to cool completely, then store it in airtight containers in the freezer for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop over medium-low heat.