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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine asian
Servings 6 people
Calories 355 kcal

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.