Chicken Vegetable Stew
A hearty chicken vegetable stew with tender chicken, flavorful broth, and fresh vegetables, perfect for a comforting and nutritious meal suitable for family dinners.
Ingredients
- 3/4 lb. boned, skinless chicken breasts ⓘ
- 3/4 c. chicken broth ⓘ
- 1/2 c. chicken broth ⓘ
- 1/2 tsp. Italian seasoning blend ⓘ
- 1 tsp. paprika ⓘ
- white pepper (optional) ⓘ
- 1 clove garlic ⓘ
- 2 Tbsp. chopped celery leaves ⓘ
- 3 medium carrots ⓘ
- 1 medium onion ⓘ
- 5 medium celery stalks
- 4 small potatoes ⓘ
- 1/2 Tbsp. lemon juice
Instructions
- Place chicken, 3/4 cup chicken broth, seasonings, and chopped garlic in a large saucepan. Bring to a boil.
- Cover, reduce heat, and simmer for 10 minutes.
- Add vegetables and remaining 1/2 cup chicken broth. Cover and cook on low heat until chicken and vegetables are done, about 45 to 50 minutes.
- Add lemon juice to the stew.
- Serve in bowls and garnish with chopped parsley.
Tips & Substitutions
For a richer flavor, consider browning the chicken in the saucepan before adding broth and spices. You can substitute any vegetables you have on hand, such as bell peppers or green beans. If you prefer a thicker stew, add a cornstarch slurry towards the end of cooking. This recipe is a great base for variations, similar to Chicken Kelley or R.J.'s Easy Chicken.
Serving Suggestions
Serve the Chicken Vegetable Stew hot in bowls, garnished with fresh chopped parsley for a pop of color. It pairs beautifully with crusty bread or a light salad on the side. For a heartier meal, consider serving it over rice or alongside mashed potatoes. This dish makes for a comforting option on cold days, reminiscent of classic American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual servings covered to retain moisture, but avoid overheating to prevent the chicken from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Vegetable Stew contains roughly 1111 calories, with 44g protein, 185g carbohydrates, and 37g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (236% of the Daily Value), and iron (218% of the Daily Value). It also contributes 66g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this stew?
Yes, you can use frozen chicken breasts, but ensure they are fully thawed before cooking for even cooking. You may need to add a few extra minutes to the cooking time to ensure the chicken is cooked through.
What can I do if I don't have chicken broth?
If you don't have chicken broth, you can substitute it with vegetable broth or even water with added seasonings for flavor. This will still yield a delicious stew, although it may lack some of the depth that chicken broth provides.
How can I make this stew spicier?
To add some heat, consider incorporating crushed red pepper flakes or diced jalapeños when you add the vegetables. Alternatively, you can use a spicier seasoning blend or hot sauce to enhance the flavor without altering the main ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).