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.
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Recipe Information
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)
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
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.
In the same pot, add the diced onion and sauté for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the carrots, celery, and potatoes. Cook for 3-4 minutes, stirring occasionally, to enhance their flavors.
Add the chicken broth, water, and tomato paste. Stir to combine.
Return the cooked chicken to the pot, then add the bay leaf and thyme sprigs.
Season the stew with salt and black pepper. Bring the mixture to a boil over high heat.
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.
Remove and discard the bay leaf and thyme sprigs.
Taste the stew and adjust the seasoning with additional salt and pepper if desired.
Ladle the stew into bowls and garnish with chopped parsley.
Serve hot with crusty bread or cooked rice on the side for a complete meal.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6583 mg | 286% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 24.4 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 450 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 6817 mg | 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.
