My Hearty Chicken Stew

Warm up your soul with My Hearty Chicken Stew, a comforting and satisfying one-pot meal perfect for any time of year. This stew combines tender, bite-sized pieces of chicken thighs with a medley of fresh vegetables, including carrots, celery, and russet potatoes, all simmered together in a fragrant broth enriched with tomato paste, thyme, and a hint of garlic. With just 20 minutes of prep time, this easy-to-follow recipe is ideal for busy weeknights or cozy gatherings. Serve it with crusty bread or over rice for a wholesome, home-cooked meal that will delight your family and friends. Packed with flavor, protein, and nutrients, this hearty chicken stew is a classic you’ll want in your recipe rotation.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 4 medium carrots, cut into 1-inch chunks
• 3 stalks celery stalks, sliced
• 3 medium russet potatoes, peeled and diced into 1-inch cubes
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 bay leaf
• 3 sprigs fresh thyme sprigs
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.

Step 2

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until the chicken is lightly browned. Remove the chicken and set aside.

Step 4

In the same pot, add the diced onion and sauté for 3-4 minutes, stirring occasionally, until softened.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Stir in the carrots, celery, and potatoes. Cook for 3-4 minutes, stirring occasionally, to enhance their flavors.

Step 7

Add the chicken broth, water, and tomato paste. Stir to combine.

Step 8

Return the cooked chicken to the pot, then add the bay leaf and thyme sprigs.

Step 9

Season the stew with salt and black pepper. Bring the mixture to a boil over high heat.

Step 10

Reduce the heat to low, cover, and simmer for 40-45 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.

Step 11

Remove and discard the bay leaf and thyme sprigs.

Step 12

Taste the stew and adjust the seasoning with additional salt and pepper if desired.

Step 13

Ladle the stew into bowls and garnish with chopped parsley.

Step 14

Serve hot with crusty bread or cooked rice on the side for a complete meal.

Nutrition Facts

Serving size	3088.3 grams (3088.3g)

Amount per serving	% Daily Value*
Calories	2465

Total Fat 104.20g	134%
Saturated Fat 25.00g	125%
Polyunsaturated Fat 2.70g
Cholesterol 851mg	284%
Sodium 6583mg	286%
Total Carbohydrate 172.90g	63%
Dietary Fiber 19.80g	71%
Total Sugars 24.40g
Protein 211.10g	422%

Vitamin D 48IU	238%
Calcium 450mg	35%
Iron 16mg	87%
Potassium 6817mg	145%

*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: 37.9%

Protein: 34.1%

Carbs: 28.0%