Hearty Chicken Stew with Fresh Vegetables

This Hearty Chicken Stew with Fresh Vegetables is a comforting bowl full of tender chicken, vibrant carrots, potatoes, and green beans simmered together in a flavorful broth. It’s the kind…

By Stella • August 22, 2025 • Reading time: 6 min

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This Hearty Chicken Stew with Fresh Vegetables is a comforting bowl full of tender chicken, vibrant carrots, potatoes, and green beans simmered together in a flavorful broth. It’s the kind of meal that feels like a warm hug on a chilly day, packed with wholesome ingredients and simple, delicious flavors.

I always love making this stew when I want something satisfying but not too complicated. What I enjoy most is how easy it is to customize—sometimes I add a handful of fresh herbs or swap in whatever vegetables I have on hand. It’s forgiving and perfect for a cozy dinner that doesn’t take hours to prepare.

My favorite way to serve this stew is with a slice of crusty bread to soak up all the tasty broth. It’s great for family meals or anytime you want to feel nourished and cared for. There’s something about the mix of fresh veggies and tender chicken that just hits the spot every time.

Key Ingredients & Substitutions

Chicken: I like using thighs for their juicy texture, but breasts work great too if you prefer leaner meat. Rotisserie chicken is an easy shortcut if you’re short on time.

Fresh Vegetables: Carrots, potatoes, and green beans add color and texture. Swap green beans for peas or zucchini if you like. Root veggies like parsnips or turnips also taste great.

Diced Tomatoes: Canned tomatoes add a nice tangy base. If fresh tomatoes are in season, you can finely chop and use about 2 cups instead. Tomato paste is a good option for a deeper flavor.

Broth & Herbs: Chicken broth is key for a rich stew. Low-sodium broth lets you control salt better. Thyme and parsley bring earthiness. Fresh herbs work well if you have them.

How Do You Ensure the Chicken Stays Tender and Juicy?

To keep chicken juicy, avoid overcooking. Here’s what works:

• Brown chicken first to lock in flavor and seal moisture.
• Simmer stew gently on low heat, not boiling hard.
• Cook just until chicken is done (internal temp about 165°F / 74°C).
• Use thighs if you want extra tenderness, they handle slow cooking well.

This way, your chicken won’t dry out and stays tender in every bite.

Equipment You’ll Need

• Large heavy-bottom pot or Dutch oven – great for even heat and slow simmering the stew.
• Sharp chef’s knife – makes chopping vegetables and cutting chicken quick and safe.
• Cutting board – a sturdy surface helps you prep ingredients easily.
• Wooden spoon or heatproof silicone spatula – perfect for stirring without scratching your pot.
• Measuring cups and spoons – to get your broth, spices, and seasonings just right.

Flavor Variations & Add-Ins

• Swap chicken for turkey breast or thighs—it adds a slightly different but still mild flavor.
• Add diced celery or bell peppers for extra crunch and sweetness.
• Stir in fresh or frozen peas at the end for a pop of color and natural sweetness.
• Sprinkle some smoked paprika or a dash of cayenne to bring a gentle smoky or spicy kick.

Hearty Chicken Stew with Fresh Vegetables

Ingredients You’ll Need:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 cup fresh green beans, trimmed and cut into 2-inch pieces
• 1 (14 oz) can diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (plus more for garnish)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Time Needed:

This delicious chicken stew takes about 15 minutes of prep time and 35 to 40 minutes to cook. In roughly under an hour, you’ll have a warming, hearty meal ready to enjoy!

Step-by-Step Instructions:

1. Brown the Chicken:

Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and cook, turning occasionally, until browned on all sides (about 5 minutes). Once done, remove the chicken from the pot and set aside.

2. Sauté the Aromatics and Vegetables:

In the same pot, add the diced onion and cook until softened, around 4 minutes. Then add minced garlic and stir for another minute until fragrant.

Now, toss in the sliced carrots, diced potatoes, and green beans. Stir everything to combine well.

3. Add Liquids and Seasonings:

Pour in the canned diced tomatoes (with juice) and chicken broth. Stir in the dried thyme, dried parsley, and bay leaf.

Return the browned chicken pieces to the pot. Bring the stew to a boil over medium-high heat.

4. Simmer and Finish:

Once boiling, reduce the heat to low and cover the pot. Let everything simmer gently for 30 to 35 minutes, or until the vegetables are tender and the chicken is fully cooked through.

Season with salt and freshly ground black pepper to taste. Don’t forget to remove the bay leaf.

5. Serve and Enjoy:

Ladle the stew into bowls and sprinkle with fresh parsley for a splash of green. This stew goes wonderfully over creamy mashed potatoes or with some crusty bread on the side to soak up the tasty broth.

Can I Use Frozen Chicken in This Stew?

Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave. This helps ensure even cooking and keeps the chicken tender.

Can I Make This Stew in a Slow Cooker?

Absolutely! Brown the chicken and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken and vegetables are tender.

How Should I Store Leftovers?

Let the stew cool completely, then store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.

Can I Substitute Other Vegetables?

Yes! Feel free to swap or add veggies like celery, peas, zucchini, or bell peppers depending on what you have. Just adjust the cooking time slightly if needed to keep everything tender but not mushy.