Rotisserie Chicken Veggie Stew
Cozy up with a bowl of Rotisserie Chicken Veggie Stew, a hearty, soul-warming dish that's as easy to prepare as it is satisfying. This one-pot recipe makes the most of tender, shredded rotisserie chicken, vibrant vegetables like carrots, celery, and potatoes, and a medley of savory seasonings including thyme and paprika. Simmered to perfection in a flavorful chicken broth with canned diced tomatoes, this stew is a comforting, nutrient-packed meal the whole family will love. Ready in under an hour and brimming with wholesome ingredients, it's the perfect way to transform leftover chicken into a rich, nourishing dinner. Serve it piping hot with a sprinkle of fresh parsley for a touch of brightness. Perfect for busy weeknights, meal prep, or sharing on a chilly evening!
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Recipe Information
Ingredients
- 1 whole rotisserie chicken, shredded
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 whole garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 4 medium golden potatoes, cubed
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes, canned
- 2 whole bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
Instructions
Remove the meat from the rotisserie chicken, shred it into bite-sized pieces, and set aside. Discard the skin and bones.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sauté for an additional minute until fragrant.
Add the sliced carrots, celery, and cubed potatoes to the pot. Stir to combine and cook for 5 minutes.
Pour in the chicken broth and canned diced tomatoes with their juices. Stir well.
Add the bay leaves, dried thyme, paprika, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the vegetables are tender.
Stir in the shredded chicken and frozen peas. Cook for an additional 5 minutes, or until heated through.
Remove the bay leaves and discard.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 10284 mg | 447% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 34.6 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 7948 mg | 169% | |
*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.
