Description

This hearty chicken and vegetable stew combines tender chicken with fresh vegetables simmered in a savory broth for a warming, nutritious meal perfect for chilly evenings.

Ingredients

Scale

1.5 lbs boneless skinless chicken breasts or thighs cut into bite-sized pieces

2 tbsp olive oil or avocado oil

1 medium yellow onion diced

3 garlic cloves minced

3 medium carrots sliced

2 celery stalks chopped

3 medium potatoes cubed

1 cup green beans trimmed

1 can (14.5 oz) diced tomatoes

5 cups low sodium chicken broth

2 bay leaves

1 tsp dried thyme or 3 sprigs fresh thyme

salt to taste

black pepper to taste

2 tbsp fresh parsley chopped

Instructions

1. Heat oil in a large pot over medium-high heat and brown half the chicken for 3–4 minutes per side, then set aside and repeat with remaining chicken.

2. Add diced onion to the same pot and cook until translucent, about 3 minutes, then stir in minced garlic and cook 30 seconds.

3. Add carrots and celery and cook for 4–5 minutes until lightly caramelized.

4. Pour a splash of broth or tomato juice to deglaze the pot, scraping up browned bits.

5. Return all chicken to the pot and add potatoes, tomatoes, thyme, bay leaves, and remaining broth.

6. Bring to a gentle boil, reduce heat to low, cover and simmer for 30–40 minutes until chicken is tender and vegetables are cooked.

7. Stir in green beans 10 minutes before end of cooking, then season with salt and pepper.

8. Remove bay leaves, sprinkle with parsley, stir gently, and serve hot.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: main course
Method: stew
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5
Sodium: 600
Fat: 10
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 6
Protein: 25
Cholesterol: 70

Keywords: hearty stew, chicken stew, vegetable stew, easy dinner recipes, cold weather meals, clean eating, fitness recipes, homemade meals