Description
Comfort meets flavor in this hearty chicken and vegetable stew, perfectly blending tender chicken with a medley of seasonal vegetables. Rich broth and carefully selected herbs create a soul-warming dish that brings warmth to your table and joy to your palate.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) chicken breast or thighs, cooked and shredded
Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 medium potatoes, cubed
- 1 cup frozen peas
Liquids and Seasonings:
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh thyme or parsley (for garnish)
Instructions
- Warm olive oil in a spacious cooking vessel over medium flame, gently sautéing diced onions until they turn translucent and soft, approximately 5 minutes.
- Introduce minced garlic and allow it to release its aromatic essence for an additional 60 seconds, stirring continuously to prevent burning.
- Pour chicken broth and water into the pot, then incorporate chopped carrots, cubed potatoes, tomato paste, thyme, rosemary, salt, and black pepper.
- Elevate the liquid to a vigorous boil, then reduce heat to create a gentle simmer. Allow the vegetables to tenderize for 20 minutes, ensuring they reach a perfect soft consistency.
- Fold in shredded chicken and frozen green peas, maintaining a low simmer for 5-7 minutes to harmonize flavors and thoroughly warm the protein.
- Transfer the robust stew into serving bowls, adorning with fresh thyme or parsley sprigs for a vibrant finishing touch.
- Accompany the stew with rustic, crusty bread to soak up the rich, savory broth, creating a complete and satisfying meal.
Notes
- Customize the stew’s thickness by adjusting broth amount or adding a cornstarch slurry for a heartier texture.
- Enhance flavor depth by using bone-in chicken and searing meat before shredding for richer taste profile.
- use sweet potatoes for regular potatoes, add quinoa for extra protein, or replace chicken with tofu for a vegetarian version.
- Prep vegetables uniformly to ensure even cooking and consistent texture throughout the stew.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg