Hearty Chicken and Vegetable Stew
A comforting and nutritious stew filled with tender chicken, vibrant vegetables, and a rich broth, perfect for any day of the week.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs, diced Can use bone-in chicken for more flavor.
- 4 cups chicken broth Use low-sodium broth if preferred.
- 3 large carrots, sliced
- 2 stalks celery, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- for garnish fresh parsley
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until translucent, about 3 to 5 minutes.
- Introduce the minced garlic and sauté for another minute.
- Add the diced chicken thighs and cook until browned on all sides, about 5 to 7 minutes.
Cooking
- Pour in the chicken broth and mix well.
- Add the sliced carrots, diced celery, diced potatoes, and green beans.
- Sprinkle in the dried thyme, rosemary, salt, and pepper to taste.
- Bring to a gentle boil, then reduce the heat to low, cover the pot, and let simmer for about 30 to 40 minutes.
- Taste and adjust seasoning if necessary. For a thicker stew, create a slurry with cornstarch and water, add it to the stew, and cook until thickened.
Serving
- Ladle the steaming stew into deep bowls and serve with crusty bread.
- Garnish with freshly chopped parsley before serving.
Notes
Store leftovers in airtight containers; can be refrigerated for up to 4 days or frozen for 3 months. Adjust seasoning as needed during cooking, and consider adding a pinch of red pepper flakes for heat.