Hearty Chicken Stew

Warm up your soul with this Hearty Chicken Stew, a comforting one-pot meal that’s perfect for cozy dinners or meal prepping. Packed with tender, shredded chicken thighs and a medley of wholesome vegetables like carrots, celery, and potatoes, this stew is brimming with flavor from aromatic garlic, tomato paste, and herbs like thyme and rosemary. Simmered to perfection in a rich chicken broth, the dish is finished with a touch of sweetness from frozen peas and a sprinkle of fresh parsley. Ready in just over an hour, this classic homemade chicken stew is a hearty, nutritious choice for anyone craving comfort food that's both satisfying and easy to make. Serve it with crusty bread for the ultimate crowd-pleasing dinner!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 large carrots, peeled and sliced
• 2 stalks celery stalks, chopped
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups chicken broth
• 2 medium potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 leaf bay leaf
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, about 4-5 minutes per side. Remove chicken from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Step 4

Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

Step 5

Pour in the chicken broth and return the chicken thighs to the pot. Add the cubed potatoes, dried thyme, dried rosemary, bay leaf, and the remaining 0.5 teaspoon of salt. Bring the mixture to a simmer.

Step 6

Cover the pot, reduce the heat to low, and let simmer for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 7

Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the stew.

Step 8

Stir in the frozen peas and let cook for another 5 minutes until they are heated through.

Step 9

Remove the bay leaf, adjust seasoning with additional salt and pepper if needed, and stir in the chopped fresh parsley.

Step 10

Serve the chicken stew warm, garnished with extra parsley if desired.

Nutrition Facts

Serving size	2661.4 grams (2661.4g)

Amount per serving	% Daily Value*
Calories	2361

Total Fat 104.90g	134%
Saturated Fat 25.10g	126%
Polyunsaturated Fat 2.70g
Cholesterol 851mg	284%
Sodium 6552mg	285%
Total Carbohydrate 141.10g	51%
Dietary Fiber 24.30g	87%
Total Sugars 30.90g
Protein 210.60g	421%

Vitamin D 48IU	238%
Calcium 460mg	35%
Iron 18mg	99%
Potassium 5943mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 35.8%

Carbs: 24.0%