Print

Cozy Chicken Vegetable Stew – Perfect Fall Dinner

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty Chicken Vegetable Stew is packed with tender chicken, root vegetables, and savory broth. Made in one pot, it’s comforting, nutritious, and perfect for any night of the week.

Ingredients

Scale

  • 2 tbsp olive oil

  • 1 medium onion, chopped

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1½ lbs boneless, skinless chicken thighs or breasts, diced

  • 3 carrots, chopped

  • 2 medium potatoes, diced

  • 6 cups low-sodium chicken broth

  • 1 tsp dried thyme

  • ½ tsp rosemary

  • 1 bay leaf

  • 1 cup green beans, chopped

  • 1 cup frozen peas or corn

  • Salt and pepper to taste

  • Optional: fresh parsley, lemon juice

Instructions

  • Heat oil in a large pot. Sauté onion, celery, and garlic for 5 minutes.

  • Add chicken, season with salt and pepper, and cook until browned. Remove and set aside.

  • Add carrots and potatoes. Cook 3–4 minutes.

  • Pour in broth. Return chicken to pot. Add thyme, rosemary, and bay leaf.

  • Simmer uncovered for 25–30 minutes, until veggies are tender.

  • Stir in green beans and peas. Simmer 5–7 minutes more.

  • Remove bay leaf. Taste and adjust seasoning. Garnish with parsley or lemon juice.

Notes

  • Use sweet potatoes or turkey for variation.

  • Add a splash of cream for a richer finish.

  • Keeps 4–5 days in the fridge; freezes up to 3 months.

Find it online: https://dryrecipes.com/cozy-chicken-vegetable-stew-perfect-fall-dinner/