This is the definition of comfort in a bowl! Tender shredded chicken, hearty potatoes, and sweet carrots simmer in a flavorful broth for a nourishing and satisfying meal that’s perfect for any night of the week.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Serves: 4-6
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed (Yukon Gold or Russet)
- 4 cups chicken broth (low sodium if preferred)
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp paprika (optional for a little warmth)
- 1 bay leaf
- 1 lb chicken breast or thighs, cooked and shredded
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas (optional)
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Hard Vegetables: Add the sliced carrots and cubed potatoes to the pot. Stir to coat them in the oil and cook for 2-3 minutes.
- Simmer: Pour in the chicken broth. Add the dried thyme, parsley, paprika (if using), bay leaf, and a good pinch of salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and carrots are fork-tender.
- Thicken (Optional): If you prefer a thicker stew, whisk the cornstarch and cold water in a small bowl to make a slurry. Slowly stir the slurry into the simmering stew. Let it cook for another 2-3 minutes until the broth has thickened.
- Add Chicken and Peas: Stir in the pre-cooked, shredded chicken and the frozen peas (if using). Let everything heat through for about 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Remove the bay leaf. Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread for dipping.
Chef’s Notes & Tips
- How to Cook the Chicken: You can quickly poach chicken for this recipe. Place 1 lb of chicken in a pot and cover with water or broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked through. Remove, let cool slightly, and shred with two forks. Using a store-bought rotisserie chicken is a fantastic time-saver!
- Customize Your Veggies: This stew is very flexible. Feel free to add celery with the onions, or throw in other vegetables like green beans or corn with the peas.
- Crockpot Method: Sauté the onions and garlic, then add everything except the peas and cornstarch slurry to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add the peas and slurry (if using) in the last 30 minutes of cooking.
- Storage: This stew tastes even better the next day! Store cooled stew in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
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