Chicken and Veggie Stew – A Cozy, One-Pot Classic

This Chicken and Veggie Stew is the kind of meal that makes the whole house smell warm and welcoming. It’s simple to make, hearty without being heavy, and packed with flavor from everyday ingredients. You don’t need fancy tools or perfect knife skills—just a pot, a little time, and a good appetite.

The broth is rich and savory, the chicken is tender, and the vegetables turn sweet and silky as they cook. It’s the kind of recipe you’ll keep coming back to, especially on chilly evenings or when you want something that feels like a hug in a bowl.

Chicken and Veggie Stew - A Cozy, One-Pot Classic

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 6 servings

Ingredients

  

• Olive oil (2–3 tablespoons)
• Boneless, skinless chicken thighs (1.5–2 pounds), cut into bite-size pieces
• Yellow onion (1 large), diced
• Celery (3 stalks), sliced
• Carrots (3 medium), sliced
• Russet or Yukon Gold potatoes (2 medium), peeled and cubed
• Garlic (4 cloves), minced
• Tomato paste (1 tablespoon)
• All-purpose flour (1–2 tablespoons) or cornstarch (1 tablespoon) for thickening
• Low-sodium chicken broth (6 cups)
• Bay leaves (2)
• Dried thyme (1 teaspoon) or fresh thyme (1 tablespoon)
• Smoked paprika (1 teaspoon)
• Fresh rosemary (1 teaspoon, minced) or dried (1/2 teaspoon)
• Green beans (1 cup), trimmed and cut into 1-inch pieces
• Frozen peas (1 cup)
• Kale or baby spinach (2 cups, chopped)
• Fresh parsley (1/4 cup), chopped
• Lemon (1), for zest and juice
• Salt and black pepper, to taste

Instructions

 

• Season the chicken. Pat the chicken dry and season with salt, pepper, and half the smoked paprika. This builds flavor from the start.
• Brown the chicken. Heat 1–2 tablespoons of olive oil in a large pot or Dutch oven over medium-high. Sear the chicken in batches until lightly browned, about 3–4 minutes per side. Don’t cook it through yet. Transfer to a plate.
• Sauté the aromatics. Lower heat to medium. Add a splash of oil if needed, then cook the onion, celery, and carrots with a pinch of salt for 5–6 minutes, stirring often, until softened and fragrant.
• Add garlic and tomato paste. Stir in the garlic, remaining smoked paprika, thyme, and rosemary. Cook 1 minute. Add tomato paste and cook another 1–2 minutes until it darkens slightly. This step adds depth.
• Build the base. Sprinkle flour over the veggies and stir for 30 seconds. Slowly add the chicken broth while stirring to avoid lumps. Add bay leaves and potatoes, then return the chicken and any juices to the pot.
• Simmer gently. Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
• Add green veggies. Stir in green beans and cook 5 minutes. Add peas and kale or spinach and cook 2–3 minutes more, until greens are wilted and bright.
• Finish with freshness. Remove bay leaves. Add lemon zest and a squeeze of lemon juice. Stir in parsley. Taste and adjust salt and pepper. If you want it thicker, simmer uncovered a few more minutes.
• Serve warm. Ladle into bowls and drizzle a tiny bit of olive oil on top, if you like. Crusty bread on the side is always a good move.

What Makes This Special

This stew layers flavor from the start with a gentle sauté of onions, garlic, and herbs. The chicken is seared for a bit of golden color, which adds depth without extra work.

Root vegetables, greens, and fresh herbs bring balance and texture, so every spoonful tastes a little different. It’s also flexible. You can swap in what you have on hand—different veggies, different herbs—and it will still turn out great.

Plus, it freezes well and tastes even better the next day, which makes it a smart option for meal prep.

Shopping List

• Olive oil (2–3 tablespoons)
• Boneless, skinless chicken thighs (1.5–2 pounds), cut into bite-size pieces
• Yellow onion (1 large), diced
• Celery (3 stalks), sliced
• Carrots (3 medium), sliced
• Russet or Yukon Gold potatoes (2 medium), peeled and cubed
• Garlic (4 cloves), minced
• Tomato paste (1 tablespoon)
• All-purpose flour (1–2 tablespoons) or cornstarch (1 tablespoon) for thickening
• Low-sodium chicken broth (6 cups)
• Bay leaves (2)
• Dried thyme (1 teaspoon) or fresh thyme (1 tablespoon)
• Smoked paprika (1 teaspoon)
• Fresh rosemary (1 teaspoon, minced) or dried (1/2 teaspoon)
• Green beans (1 cup), trimmed and cut into 1-inch pieces
• Frozen peas (1 cup)
• Kale or baby spinach (2 cups, chopped)
• Fresh parsley (1/4 cup), chopped
• Lemon (1), for zest and juice
• Salt and black pepper, to taste

How to Make It

1. Season the chicken. Pat the chicken dry and season with salt, pepper, and half the smoked paprika. This builds flavor from the start.
2. Brown the chicken. Heat 1–2 tablespoons of olive oil in a large pot or Dutch oven over medium-high. Sear the chicken in batches until lightly browned, about 3–4 minutes per side.

   Don’t cook it through yet. Transfer to a plate.

3. Sauté the aromatics. Lower heat to medium. Add a splash of oil if needed, then cook the onion, celery, and carrots with a pinch of salt for 5–6 minutes, stirring often, until softened and fragrant.
4. Add garlic and tomato paste. Stir in the garlic, remaining smoked paprika, thyme, and rosemary.

   Cook 1 minute. Add tomato paste and cook another 1–2 minutes until it darkens slightly. This step adds depth.

5. Build the base. Sprinkle flour over the veggies and stir for 30 seconds.

   Slowly add the chicken broth while stirring to avoid lumps. Add bay leaves and potatoes, then return the chicken and any juices to the pot.

6. Simmer gently. Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
7. Add green veggies. Stir in green beans and cook 5 minutes.

   Add peas and kale or spinach and cook 2–3 minutes more, until greens are wilted and bright.

8. Finish with freshness. Remove bay leaves. Add lemon zest and a squeeze of lemon juice. Stir in parsley.

   Taste and adjust salt and pepper. If you want it thicker, simmer uncovered a few more minutes.

9. Serve warm. Ladle into bowls and drizzle a tiny bit of olive oil on top, if you like. Crusty bread on the side is always a good move.

How to Store

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months.

  Leave a little headspace for expansion.

• Reheat: Warm gently on the stove over medium heat, adding a splash of broth or water if it’s too thick. For the microwave, use medium power and stir halfway through.
• Freshen it up: Add a squeeze of lemon and a handful of fresh herbs after reheating to bring the flavors back to life.

Why This is Good for You

This stew is balanced and nourishing. You get high-quality protein from chicken, slow-digesting carbs from potatoes, and a rainbow of vitamins from carrots, greens, and peas.

The broth keeps it hydrating and satisfying without being greasy. Herbs and aromatics add antioxidants and flavor without extra calories. Because it’s homemade, you can control the salt and fat, making it a smarter choice than many store-bought soups.

It’s comfort food that actually supports your day.

Common Mistakes to Avoid

• Skipping the browning step: Searing the chicken and cooking the tomato paste until it deepens in color adds big flavor.
• Overcrowding the pot: Brown the chicken in batches. If it steams instead of browns, you lose that savory edge.
• Boiling too hard: A gentle simmer keeps the chicken tender and the vegetables intact.
• Adding greens too early: Wait until the end so they stay vibrant and not mushy.
• Under-seasoning: Taste at the end and adjust. A pinch more salt or a squeeze of lemon can make everything pop.
• Forgetting texture: If it’s too thin, simmer uncovered to reduce.

  If too thick, add a bit more broth.