Introduction:
When the weather turns cool—or you simply want a nourishing, satisfying dinner—nothing beats a big pot of
Chicken and Vegetable Stew. It’s the kind of meal that feels like a warm hug: tender chicken, chunky
vegetables, and a savory broth that simmers into deep, comforting flavor. Unlike a thin soup, stew is thicker, heartier,
and packed with bite-sized pieces that make every spoonful satisfying.
This recipe is designed to be simple and flexible. Use whatever vegetables you have in your fridge, choose boneless chicken
for speed or bone-in for extra richness, and adjust the thickness to your liking—from brothy and light to thick and creamy.
It’s also a fantastic meal-prep recipe because the flavor actually gets better after a day in the fridge.
Whether you serve it with crusty bread, biscuits, rice, or just a sprinkle of fresh herbs, this stew is a reliable,
family-friendly classic you’ll come back to again and again.
Ingredients:
Stew base
- 2 tbsp olive oil (or butter)
- 1 1/2 lb (680g) chicken thighs or breasts, cut into bite-size pieces
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder (optional)
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3–4 garlic cloves, minced
- 2 tbsp tomato paste (optional, adds depth)
Vegetables
- 2 medium potatoes, diced (Yukon gold or russet)
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh, frozen, or canned drained)
- 1 cup peas (frozen works great)
- 2 cups chopped zucchini or squash (optional)
- 2 cups chopped cabbage or spinach (optional, add near the end)
Liquid + seasoning
- 6 cups chicken broth (or stock)
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1/2 tsp if strong)
- 1–2 bay leaves
- 1 tsp paprika
- 1 tbsp Worcestershire sauce (optional)
- 1 tbsp lemon juice (optional, for brightness)
Thickener (choose one)
- Flour slurry: 3 tbsp flour + 1/3 cup water
- Cornstarch slurry: 2 tbsp cornstarch + 1/4 cup water
- Roux method: 2 tbsp butter + 2 tbsp flour
Optional finishing touches
- 2 tbsp chopped parsley
- 1/4 cup heavy cream (for creamy stew)
- Grated Parmesan (for serving)
