Hearty Chicken and Vegetable Stew
Ingredients
1 lb chicken breast or thighs, cooked and shredded
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 medium potatoes, cubed
2 celery stalks, sliced
1 cup green beans or peas (optional)
1 tsp dried thyme
1 tsp dried oregano
½ tsp paprika
½ tsp black pepper
Salt, to taste
4 cups chicken broth
1 cup water
1 tbsp tomato paste (optional, for richness)
1 tbsp cornstarch + 2 tbsp water (optional, for thicker stew)
Fresh parsley, chopped (for garnish)
Instructions
Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook for 3–4 minutes until soft.
Stir in garlic and cook for 30 seconds until fragrant.
Add Vegetables
Add carrots, potatoes, and celery. Stir well to coat with oil.
Cook for 5 minutes, letting the veggies slightly soften.
Season & Simmer
Add thyme, oregano, paprika, black pepper, salt, and tomato paste (if using).
Pour in chicken broth and water. Bring to a boil, then reduce heat to low.
Cover and simmer for 20–25 minutes, until vegetables are tender.
Add Chicken
Stir in the shredded chicken and green beans/peas if using.
Simmer uncovered for 8–10 minutes.
Thicken (Optional)
If you want a thicker stew, stir in cornstarch slurry.
Simmer 2–3 minutes until thickened.
Finish & Serve
Taste and adjust seasoning.
Garnish with fresh parsley and serve hot.