This old fashioned chicken vegetable stew is loaded with vegetables, chicken, and tones of flavours. The best part is that it’s all made in one pot.
This chicken stew is a delicious, healthy, and filling. It is not only a perfect dish for cold winter days, but is also good enough to serve all year round!
This healthy stew is the best comforting food on a chilly day, and it comes together in no time. Serve this stew for dinner, and I am sure all your family will love it.
Which ingredients do we need?
Chicken: Using chicken breast is preferable for this recipe.
Veggies: I love to use lots of veggies in this recipe such as celery, carrots, potatoes, onions, and garlic.
Herbs and seasonings: This stew is loaded flavours of thyme, oregano, rosemary, bay leaves, salt, and ground black pepper.
How to make this chicken stew and Veggies?
In a large pot, heat some oil over medium heat, then add celery, carrots, onions, and garlic. Sauté for 3 minutes.
Add chicken, ground black pepper, oregano, thyme, rosemary, bay leaves, and salt. Mix everything and sauté for another 3 minutes.
After that, add the potatoes and chicken broth. Bring everything to a boil and keep cooking for 17-18 minutes or until the potatoes are fully cooked.
Garnish with dill then serve.
Tips:
- If the stew needs more liquids, add some water.
- Cut the vegetables into a medium size; not too small, so they don't get overly soft while the stew is simmering.
- This chicken stew can freeze for a whole month and can reheat very well over the stove or in the microwave.
- If you want to make this stew spicy, add half tablespoon hot sauce. It will add to the flavour.
Recipe FAQs
Add two tablespoons of corn-starch to 3 tablespoons of water in a cup. Mix it well then pour over the stew while hot.
Chicken stew can be served with pasta, rice, or a piece of bread.
Yes, you can. First, you need to brown the chicken; don't skip this step. Then follow the instructions above.
Storage
To store: Store leftovers in a well-covered container in the fridge for 2-3 days.
Freeze: This stew freezes beautifully. Put in an airtight container in the freezer for 1-2 months.
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Recipe Card
Old Fashioned Chicken Vegetable Stew
Equipment
Ingredients
- 500 g chicken breasts , cut into small pieces
- 3 cups chicken broth
- 3 potatoes , cubed
- 1 onion , diced
- 5 cloves garlic , minced
- 4 carrots , diced
- 2 stalks celery , diced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary , chopped
- 2 bay leaves
- 2 tablespoon olive oil
- 1 tablespoon dill , chopped (for serving)
Instructions
- In a large pot, heat some oil over medium heat then add celery, carrots, onions, and garlic.
- Sauté for 3 minutes. Add chicken, ground black pepper, oregano, thyme, rosemary, bay leaves, and salt.
- Mix everything and sauté for another 3 minutes. After that add the potatoes and chicken broth.
- Bring everything to a boil and keep cooking for 17-18 minutes or until the potatoes are fully cooked.
- Garnish with dill then serve.
Notes
- If the stew needs more liquids, add some water.
- Cut the vegetables into a medium size, not too small, so they don't get overly soft while the stew is simmering.
- This chicken stew can freeze for a whole month and can reheat very well over the stove or in the microwave.
- If you want to make this stew spicy, add half a tablespoon hot sauce. It will add to the flavour.
Nutrition
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Rooth
I tried this chicken soup and it was amazing.
Mags
Do you think it will be okay to use chicken legs, instead of thighs, I only have chicken legs in the fridge at the moment and really fancy this for our min meal today