This Hearty Chicken Stew with Fresh Vegetables is like a warm hug on a chilly day. Tender chunks of chicken are simmered together with a colorful mix of carrots, potatoes, celery, and peas, all soaking up a rich, flavorful broth. The vegetables stay nice and crisp while the chicken turns wonderfully soft, making every spoonful filling and satisfying.
I love making this stew whenever I want something simple but comforting. It’s one of those dishes that feels like home, with its cozy ingredients and easy, straightforward flavors. Plus, it’s a great way to use up fresh veggies you have on hand. I usually simmer it low and slow, letting all those tastes meld together to make the stew extra tasty.
Serving this stew with a slice of crusty bread or over a bed of fluffy rice makes the meal feel complete and just perfect. I’ve found that it even tastes better the next day, so leftovers are a win. Whenever I make it, friends and family always ask me for the recipe—there’s just something about this hearty chicken stew that everyone seems to enjoy. It’s simple, wholesome, and totally comforting.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and tender after simmering. You can swap with breasts if you prefer leaner meat, but watch the cooking time so they don’t dry out.
Potatoes: Yukon gold or red potatoes work best here with their firm texture. Russets can fall apart more easily, so adjust your cooking time if using those.
Carrots & Celery: These add crunch and sweetness. Feel free to add parsnips or turnips for extra flavor variety if you have them.
Herbs & Bay Leaf: Dried thyme and rosemary give the stew its herbal depth. Fresh herbs are great too—add them at the end to keep their brightness.
Chicken Broth & Tomatoes: Low sodium broth helps control saltiness. For a richer stew, you can use homemade broth or add a splash of white wine when sautéing the veggies.
How Do You Make the Chicken Tender Without Overcooking the Vegetables?
Cooking a stew with both tender chicken and perfectly cooked veggies takes a little balance:
- Brown the chicken first, then remove it. This locks in flavor and gives a nice texture.
- Sauté the veggies next to build flavor before adding liquids.
- Add the broth and tomatoes, herbs, then return the chicken to the pot.
- Simmer gently on low heat—this slow cooking helps the chicken get tender without breaking down the potatoes and carrots too much.
- Check veggies for doneness after about 35 minutes, testing with a fork.
- For quick-cooking vegetables like peas or green beans, add them during the final 5-10 minutes to keep them bright and fresh.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning chicken and simmering the stew all in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping vegetables and chicken easily.
- Cutting board – keeps your prep organized and safe.
- Ladle – for serving your stew warmly and neatly.
Flavor Variations & Add-Ins
- Use turkey instead of chicken for a slightly different but delicious lean protein.
- Add diced sweet potatoes for a touch of natural sweetness and extra color.
- Stir in a handful of fresh spinach or kale near the end for added greens and nutrients.
- Sprinkle in smoked paprika or a pinch of cayenne for a bit of smoky warmth or heat.
Hearty Chicken Stew with Fresh Vegetables
Ingredients You’ll Need:
For the Stew:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into chunks
- 4 large potatoes, peeled and cut into large chunks
- 4 large carrots, peeled and cut into chunks
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 4 cups chicken broth (low sodium preferred)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Optional: 1 cup frozen peas or green beans, added near the end of cooking
How Much Time Will You Need?
This hearty chicken stew will take about 15 minutes to prepare and around 40 minutes to simmer until tender. All together, plan for about 55 minutes from start to finish. This includes chopping, browning, and slow cooking the stew so the flavors come together beautifully.
Step-by-Step Instructions:
1. Brown the Chicken:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken chunks with salt and pepper, then add them to the pot. Brown all sides of the chicken for about 5 to 7 minutes, until nicely golden. Remove the chicken and set it aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion, minced garlic, and diced celery. Sauté them for about 5 minutes until they soften and become fragrant.
3. Add Potatoes and Carrots:
Stir in the diced carrots and potatoes, mixing well with the sautéed vegetables.
4. Pour in Liquids and Seasonings:
Add the chicken broth, diced tomatoes with their juice, dried thyme, rosemary, and the bay leaf. Stir everything together.
5. Return Chicken and Simmer:
Place the browned chicken back into the pot. Bring the stew to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for 35 to 40 minutes, or until the vegetables are tender and the chicken is cooked through.
6. Add Optional Vegetables:
If you want to add peas or green beans, put them into the stew during the last 5 to 10 minutes of cooking so they stay fresh and brightly colored.
7. Final Touches:
Remove the bay leaf, taste the stew, and adjust salt and pepper if needed. Sprinkle freshly chopped parsley on top for a fresh finish.
8. Serve and Enjoy:
Serve this delicious stew hot. It’s wonderful on its own or paired with crusty bread or fluffy rice to make a full, hearty meal. Enjoy every comforting spoonful!
Can I Use Frozen Chicken in This Stew?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the chicken dry to remove excess moisture before browning to get a nice sear.
Can I Prepare This Stew Ahead of Time?
Absolutely! The flavors actually improve after sitting overnight. Cook the stew completely, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for 3 to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in short bursts until warmed through.
Can I Substitute Other Vegetables?
Definitely! Root vegetables like parsnips or turnips work well, as do green beans or peas added near the end. Just adjust cooking time based on the vegetable’s tenderness.