Simple Chicken Stew Soup
Warm, hearty, and full of comfort, this Simple Chicken Stew Soup is the perfect one-pot meal for cozy evenings or nourishing family dinners. Tender, shredded chicken thighs are simmered with a medley of vibrant vegetables—including carrots, celery, potatoes, and peas—in a savory, herb-infused chicken broth. The addition of dried thyme, rosemary, and a bay leaf creates layers of flavor, while a sprinkle of fresh parsley adds a bright finishing touch. Ready in under an hour, this easy chicken stew soup pairs minimal prep time with maximum flavor, making it an ideal choice for busy weeknights or meal prep. Serve it with crusty bread for a satisfying, wholesome meal the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (peeled and sliced)
- 2 stalks celery stalks (sliced)
- 1 large russet potato (peeled and diced)
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 piece bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper, then add them to the pot. Cook for 4-5 minutes per side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced carrots, celery, and diced potato to the pot. Stir well to combine.
Pour in the chicken broth, then add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a gentle boil.
Return the browned chicken thighs to the pot. Reduce the heat to low, cover, and let simmer for 25-30 minutes until the chicken is fully cooked and the vegetables are tender.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Discard any large fatty pieces, then return the shredded chicken to the pot.
Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
Remove the bay leaf from the pot. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 6231 mg | 271% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 29.4 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4770 mg | 101% | |
*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.
