Description
A warm and filling stew packed with tender chicken and colorful vegetables, perfect for chilly evenings.
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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the carrots, potatoes, chicken broth, and water. Stir in the tomato paste, thyme, rosemary, salt, and pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the vegetables are tender.
- Stir in the shredded chicken and frozen peas. Let the stew simmer for another 5 to 10 minutes until everything is heated through and well combined.
- Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread on the side!
Notes
Feel free to customize the vegetables. Pairs well with crusty bread or a side salad. To store leftovers, cool and transfer to an airtight container. Lasts up to 3 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken stew, vegetable stew, comfort food, hearty meal, cozy dinner