Description
A comforting chicken and vegetable stew that is easy to make and full of flavor.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 medium carrots, chopped
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tsp olive oil
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Dice the chicken into bite-sized pieces. Chop the carrots and potatoes into uniform sizes.
- In a large pot over medium heat, add olive oil. Sauté onions and garlic until golden brown.
- Add chicken; season with salt and pepper. Brown on all sides for about 5–7 minutes.
- Stir in carrots and potatoes along with chicken broth. Bring to a gentle boil.
- Add thyme and bay leaf, reduce heat to low, cover, and simmer for 30–40 minutes.
- Taste before serving; adjust seasoning if needed. Remove bay leaf before serving.
Notes
- This stew can be customized with other vegetables such as peas or green beans.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg