There’s something deeply satisfying about a simmering pot of stew—its warmth, its heartiness, and the way it fills your kitchen with an aroma that feels like home. This Chicken Vegetable Stew is a tribute to slow-cooked flavors, inspired by rustic European farmhouse kitchens and Southern comfort food traditions.
It’s a lesson in balance: tender chicken, vibrant vegetables, and a rich, savory broth that comes together with minimal effort yet delivers maximum depth. Whether you’re looking for a nourishing weeknight meal or a dish worthy of a long, leisurely dinner, this one is a keeper.
This stew pairs beautifully with an Italian Keto Antipasto Salad, where the briny olives and creamy cheese provide a delightful contrast to the stew’s deep, layered flavors.
And if you’re in the mood for something warm and rustic, a slice of No-Knead Dutch Oven Bread will soak up every last drop of broth, ensuring you don’t miss a single note of its rich, slow-simmered goodness. So, grab your pot, and let’s bring a little global inspiration to the table!
Flavor Bomb Alert!
- Spoonfuls of Comfort: This stew is my go-to when I need something both nourishing and indulgent. The broth, infused with fresh herbs and slow-simmered chicken, reminds me of the cozy, family-run trattorias in Italy where every bowl feels like a hug.
- Endlessly Adaptable: Over the years, I’ve played around with different spice blends—sometimes adding a pinch of smoked paprika for a Spanish-inspired twist or a dash of harissa for a North African kick. It’s the kind of recipe that evolves with you.
- Meal Prep Magic: This stew reheats like a dream, making it perfect for batch cooking. I often double the recipe and store portions in the freezer for those nights when I want something homemade without the effort.
- Unexpectedly Light, Yet Satisfying: Despite its hearty appearance, this stew is surprisingly light on the stomach, making it great for those looking to enjoy comfort food while keeping things balanced. Plus, it’s packed with protein and fiber to keep you full and fueled.
- Tastes Amazing! The combination of slow-cooked chicken, earthy vegetables, and a savory, herb-infused broth creates an unbeatable depth of flavor. Pair it with a crunchy, tangy Italian Keto Antipasto Salad or a slice of crusty no-knead bread, and you’ve got the ultimate cozy meal.
Chicken Vegetable Stew Recipe
This Chicken Vegetable Stew is a hearty, comforting dish filled with tender chicken, vibrant vegetables, and a rich, flavorful broth. Perfect for chilly days, it combines aromatic herbs and a thick, savory base to create a deeply satisfying meal that warms you from the inside out.
Equipment
- Large pot
- Sharp knife
- Cutting board
- Slotted spoon
- Wooden spoon or spatula
- Ladle for serving
Ingredients
- 1½ lbs baby potatoes
- 1.75 lbs boneless, skinless chicken thighs
- 4 tbsp all-purpose flour, divided
- 1 yellow onion
- ½ lb carrots
- 4 cloves garlic
- 3 ribs celery
- 2 cups vegetable broth
- 2 cups chicken broth
- ½ tsp dried rosemary
- 2 tbsp butter
- ½ tsp dried sage
- 1 tbsp olive oil
- 1 tsp dried parsley
- ½ tsp dried thyme
- ¼ tsp freshly cracked black pepper
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Prepare the vegetables by dicing the onion and celery, mincing the garlic, slicing the carrots, and halving the baby potatoes.
- Cut the chicken thighs into 1-inch pieces.
- Sprinkle 2 tablespoons of flour over the chicken and toss until evenly coated.
- Heat butter and olive oil in a large pot over medium heat until hot and sizzling.
- Add the chicken to the pot and let it brown on all sides without stirring too much.
- Once browned, remove the chicken with a slotted spoon and set aside.
- Add the onion, celery, garlic, and carrots to the same pot and sauté until the onions soften.
- Scrape up the browned bits from the bottom as the vegetables release moisture.
- Once the vegetables have softened slightly, sprinkle in the remaining 2 tablespoons of flour and cook for about two minutes, allowing it to coat the bottom of the pot again.
- Return the browned chicken to the pot, then add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth.
- Stir well to dissolve any flour stuck to the bottom.
- Cover the pot and bring the stew to a boil.
- Once boiling, remove the lid, reduce the heat to medium-low, and let the stew simmer uncovered for about 30 minutes, stirring occasionally.
- Check the potatoes for tenderness and ensure the broth has thickened to your desired consistency.
- Taste the stew and add salt if necessary, depending on the salt content of your broth.
- Garnish with freshly chopped parsley if desired, then serve hot and enjoy.
Notes
- Browning the chicken first adds a deeper flavor to the broth.
- If you prefer a thicker stew, mash some of the potatoes against the side of the pot before serving.
- You can substitute chicken thighs with chicken breast, but thighs remain juicier.
| Nutrition | Value |
| Calories | 355kcal |
| Carbohydrates | 32g |
| Fibre | 4g |
| Fat | 12g |
| Protein | 30g |
Tips To Ease Your Job!
- Prep Ahead – Chop vegetables and measure ingredients before starting to save time while cooking.
- Use One Cutting Board – Cut vegetables first, then chicken last to avoid cross-contamination and minimize dishes.
- Brown for Flavor – Let the chicken brown properly before stirring to develop a deeper, richer taste.
- Scrape the Pot – Use a wooden spoon to lift browned bits off the bottom when sautéing veggies for extra flavor.
- Simmer Slowly – Let the stew cook gently to allow flavors to meld and create a rich, thick broth.