A warm, comforting one-pot meal loaded with tender chicken, hearty vegetables, and a rich, flavorful broth. Perfect for chilly days or a satisfying family dinner.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Difficulty: Easy

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Ingredients

For the Stew

• 2 tablespoons olive oil
• 1½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 cup corn kernels
• 4 cups low-sodium chicken broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon Italian seasoning
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons chopped fresh parsley

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Equipment

• Large Dutch oven or soup pot
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Small bowl (for cornstarch slurry)

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Instructions

Step 1: Brown the Chicken

Heat olive oil over medium-high heat.

Season chicken with salt, pepper, and garlic powder.

Cook for 4–5 minutes until lightly browned (it doesn’t need to be fully cooked).

Transfer to a plate.

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Step 2: Cook the Vegetables

In the same pot add:

• Onion
• Carrots
• Celery

Cook for about 5 minutes.

Add garlic and cook another 30 seconds.

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Step 3: Build the Stew

Stir in:

• Tomato paste
• Thyme
• Rosemary
• Italian seasoning

Cook for 1 minute.

Add:

• Chicken broth
• Water
• Worcestershire sauce
• Bay leaves
• Potatoes

Return chicken to the pot.

Bring to a boil.

Reduce heat and simmer for 25 minutes.

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Step 4: Add Remaining Vegetables

Add:

• Green beans
• Corn
• Peas

Continue simmering for 10 minutes.

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Step 5: Thicken the Stew

Mix cornstarch and cold water until smooth.

Slowly stir into the stew.

Cook another 3–5 minutes until thickened.

Remove bay leaves.

Stir in fresh parsley.

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Serving Suggestions

Serve hot with:

• Crusty bread
• Dinner rolls
• Garlic bread
• Biscuits
• Side salad

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Tips for Success

• Chicken thighs stay juicier than chicken breasts.
• Cut vegetables into similar sizes for even cooking.
• Use homemade chicken broth for extra flavor.
• Don’t overcook the peas—they only need a few minutes.
• Adjust the thickness by adding more broth for a thinner stew or a little more cornstarch slurry for a thicker consistency.

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Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months. Let the stew cool completely before freezing.

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Reheating

• Stovetop: Warm over medium-low heat, stirring occasionally. Add a splash of broth if needed.
• Microwave: Heat in 1-minute intervals, stirring between each interval.

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Nutrition (Approximate Per Serving)

• Calories: 340
• Protein: 30g
• Carbohydrates: 24g
• Fat: 12g
• Saturated Fat: 2.5g
• Fiber: 5g
• Sugar: 5g
• Cholesterol: 85mg
• Sodium: 610mg
• Potassium: 850mg
• Vitamin A: 110% DV
• Vitamin C: 28% DV
• Calcium: 6% DV
• Iron: 12% DV

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Nut Information

This recipe contains:

• ❌ Peanuts: No
• ❌ Tree Nuts: No

Contains:

• ❌ Dairy: No
• ❌ Eggs: No
• ❌ Soy: No (unless using broth or Worcestershire sauce containing soy)
• ❌ Gluten: Not naturally, but check the labels on Worcestershire sauce and chicken broth, as some brands may contain gluten.

Cross-Contamination Note: If preparing for someone with a severe nut allergy, verify that packaged ingredients (such as broth, seasonings, and Worcestershire sauce) are produced in nut-free facilities.

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Frequently Asked Questions (Q&S)

Q: Can I use rotisserie chicken?
A: Yes. Add shredded cooked rotisserie chicken during the last 10 minutes of cooking since it’s already cooked.

Q: Can I make this gluten-free?
A: Yes. Use certified gluten-free chicken broth and Worcestershire sauce, and ensure the cornstarch is labeled gluten-free if needed.

Q: Can I make this dairy-free?
A: Yes. This recipe is naturally dairy-free.

Q: Can I use frozen vegetables?
A: Absolutely. Add frozen vegetables during the last 10–15 minutes of cooking to prevent overcooking.

Q: How can I make the stew creamier?
A: Stir in ½ cup of heavy cream or coconut milk at the end of cooking for a richer texture.

Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients except the peas, corn, parsley, and cornstarch slurry. Cook on Low for 6–7 hours or High for 3–4 hours. Add the remaining vegetables during the last 30 minutes, then stir in the cornstarch slurry until thickened.

Q: Can I make it ahead of time?
A: Yes. The flavors deepen after a day, making leftovers even more delicious.

Q: What vegetables can I substitute?
A: Try sweet potatoes, parsnips, mushrooms, zucchini, spinach, or kale based on your preference and what you have on hand.