Hearty chicken and vegetable stew with tender thighs, root veggies, and fragrant herbs—perfect for cozy nights and one-pot family dinners.

Why You’ll Love This Recipe

This stew is everything a cozy meal should be: hearty, healthy, and full of flavor. Here’s why it’s a staple you’ll want in your recipe rotation:

One pot, minimal cleanup

Loaded with wholesome vegetables and lean protein
Perfect for meal prep and leftovers
Customizable with whatever veggies you have on hand

Great for feeding a crowd or freezing for later

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into chunks
2 tablespoons olive oil

1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced

2 celery stalks, chopped
2 potatoes, peeled and diced
1 zucchini, chopped

1 cup green beans, trimmed and halved
6 cups low-sodium chicken broth
1 tablespoon tomato paste

1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf

Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Directions

Sear the Chicken:
Heat olive oil in a large pot over medium heat. Add the chicken pieces and brown on all sides, about 6–8 minutes. Remove and set aside.

Sauté the Aromatics:
In the same pot, add chopped onion, garlic, carrots, and celery. Cook for 5 minutes until softened and fragrant.
Build the Flavor:
Stir in the tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Cook for 1 minute to bloom the spices.
Add Vegetables and Chicken:
Return the chicken to the pot. Add potatoes, zucchini, and green beans. Pour in the chicken broth and stir to combine.

Simmer:
Bring the stew to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the vegetables are tender and the chicken is cooked through.
Finish and Serve:
Remove the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley and serve hot with crusty bread.

Servings And Timing

Servings: 6

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Calories: Approx. 390 kcal per serving

Variations

Add Grains: Stir in cooked barley, quinoa, or brown rice for added texture.
Spice It Up: Add a pinch of red pepper flakes or smoked paprika.

Creamy Version: Add a splash of cream or a dollop of sour cream before serving.
Low-Carb Option: Replace potatoes with cauliflower florets or turnips.
Herb Swap: Use fresh thyme and rosemary if available—just double the amounts.

Storage/Reheating

Storage:

Store in an airtight container in the fridge for up to 4 days.

Freezing:

Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Warm gently on the stovetop over medium heat or microwave in 1–2 minute intervals until hot.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs are more flavorful and stay juicy longer in soups and stews.

Can I make this in a slow cooker?

Absolutely. Brown the chicken first, then add everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Is this stew gluten-free?

Yes, as long as all your ingredients are certified gluten-free.

Can I use fresh tomatoes instead of tomato paste?

You can, but tomato paste adds depth. If using fresh, cook them down until concentrated.

What can I serve with this stew?

Crusty bread, a side salad, or mashed potatoes pair well with this dish.

Can I add beans or lentils?

Yes—cooked white beans, chickpeas, or lentils are a great protein boost.

How do I thicken the stew?

Mash some of the cooked potatoes into the broth or stir in a cornstarch slurry.

Is this recipe freezer-friendly?

Very! Let it cool completely before freezing for best results.

Can I make it vegetarian?

Yes—replace chicken with chickpeas and use vegetable broth instead of chicken broth.

Does it taste better the next day?

Yes! Like most stews, the flavors develop even more overnight.

Conclusion

Hearty Chicken and Vegetable Stew is the perfect all-in-one meal to warm you from the inside out. Brimming with nutritious veggies, tender chicken, and comforting herbs, it’s a satisfying and wholesome choice whether you’re feeding a family, prepping for the week, or cozying up on a chilly night. Simple, rustic, and absolutely delicious.

Hearty Chicken And Vegetable Stew

Author: Chef Clara
Total Time: 1 hour
Yield: 6 servings 1x

Diet: Gluten Free

Print Recipe

Description

Hearty chicken and vegetable stew with tender thighs, root veggies, and fragrant herbs—perfect for cozy nights and one-pot family dinners.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into chunks

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced

3 carrots, sliced
2 celery stalks, chopped
2 potatoes, peeled and diced

1 zucchini, chopped
1 cup green beans, trimmed and halved
6 cups low-sodium chicken broth

1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary

1 bay leaf
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add chicken; cook 6–8 minutes until browned. Remove and set aside.
In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes until softened.
Stir in tomato paste, thyme, rosemary, bay leaf, salt, and pepper.

Add potatoes, zucchini, green beans, and chicken. Pour in broth and mix well.
Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
Remove bay leaf, adjust seasoning.

Garnish with parsley and serve hot.

Notes

Swap in sweet potatoes or parsnips for variety.
Add a splash of lemon juice or vinegar before serving for brightness.

Freezes well—great for meal prep!

Prep Time: 15 minutes
Cook Time: 45 minutes

Category: Dinner
Method: Stovetop
Cuisine: American