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Winter Warming Chicken Stew

Winter Warming Chicken Stew

A hearty and comforting stew perfect for chilly days, featuring tender chicken, vibrant vegetables, and rich flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Essential Ingredients
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
  • 1 pound chicken thighs, boneless and skinless, cut into chunks
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 2 cups potatoes, diced
  • 1 cup frozen peas
  • 1 cup green beans, trimmed and cut into pieces
  • to taste fresh parsley, chopped (for garnish)
Optional Ingredients for Extra Flavor
  • 1 cup mushrooms, sliced
  • 1 teaspoon paprika for a smoky flavor
  • 1 cup corn for sweetness
  • 1 tablespoon Worcestershire sauce for depth
  • 1 teaspoon lemon juice for brightness

Equipment

  • large pot

Method
 

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute. Add sliced carrots and celery, cooking for about 5 minutes until softened.
  2. Increase heat to medium-high and add the chicken thighs, seasoning with salt and pepper. Cook for 5-7 minutes until browned on all sides.
  3. Pour in 4 cups of chicken broth, add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  4. Stir in diced potatoes and green beans, continuing to simmer for another 15-20 minutes until potatoes are tender.
  5. Add frozen peas and cook for an additional 5 minutes. Remove bay leaf, adjust seasoning, and serve hot garnished with parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.