Description
This comforting chicken and vegetable stew is packed with tender chicken, hearty vegetables, and a flavorful broth. It’s perfect for a cozy dinner or to warm up on a chilly day.
Ingredients
Units
Scale
- 2 tablespoons (30 ml) olive oil
- 1 lb (450 g) chicken breast, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 potato, peeled and diced
- 1 zucchini, sliced
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) water
- 1 teaspoon (5 g) dried thyme
- 1 teaspoon (5 g) dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup (150 g) frozen peas
- 1 cup (150 g) corn kernels (optional)
- 2 tablespoons (30 ml) fresh parsley, chopped (for garnish)
Instructions
- Sauté chicken and vegetables: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
- Cook the aromatics: In the same pot, add the onion and garlic. Cook until softened, about 3 minutes.
- Add the vegetables and broth: Add the carrots, celery, potato, zucchini, chicken broth, water, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Finish the stew: Add the cooked chicken, peas, and corn (if using). Simmer for an additional 5-10 minutes, until heated through.
- Serve: Remove the bay leaf. Garnish with fresh parsley and serve hot.
Notes
- This stew can be made in advance and stored in the fridge for up to 3 days.
- For a thicker stew, you can mash some of the vegetables once they are tender.
- You can use rotisserie chicken for a quicker version of this stew.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg