Chicken vegetable stew brings bite-size chicken, potatoes, carrots, and celery together in a tomato-and-herb broth. Brown and cook the chicken first, then lift it out while the vegetables simmer in the same pot. A gentle simmer softens the potatoes without breaking them apart; the cooked chicken returns at the end.
This is a brothy stovetop stew with no cream or flour thickener. Plan roughly 65 minutes, allowing for sautéing, heating the liquids, and the 30–40 minute simmer. Vegetable size and the cut of chicken affect the finish, so check both tender potatoes and the chicken temperature before serving.
Why This Recipe Works
The carrots and onion bring sweetness to chicken vegetable stew, while diced tomatoes supply acidity and body. Thyme and rosemary flavor the broth as it simmers. Keeping the tomato liquid helps preserve the intended amount of cooking liquid, rather than starting with an unexpectedly dry pot.
Potatoes make the bowl substantial without needing pasta or rice cooked inside it. Cutting them to similar sizes is more useful than relying on the clock alone: a large potato chunk can stay firm after a small chicken piece is already cooked.
Ingredients for Chicken Vegetable Stew
The chicken vegetable stew ingredients include a full pound of boneless, skinless chicken, four carrots, and three potatoes. Choose a pot roomy enough for the vegetables and broth. Cut the chicken into even pieces and the potatoes into comparably sized chunks.
Use the 14.5-ounce can of diced tomatoes with its juice and all four cups of broth. Use one tablespoon of olive oil for the chicken and the other for the onion. Thyme and rosemary are dried here; keep the measured teaspoon of each, and adjust salt only after considering how salty the broth is.
- 1 lb boneless, skinless chicken, cut into bite-size pieces
- 4 carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes, 14.5-ounce can, with juices
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
- water, as needed
How to Make Chicken Vegetable Stew
Cook evenly cut chicken first. Similar bite-size pieces brown and finish closer together in the first tablespoon of oil. Use medium-high heat, turning to expose their surfaces, then probe the largest pieces for 165°F. Lift the meat out so it does not spend the vegetables’ full simmer in the pot.
Build a softened vegetable base. The reserved tablespoon of oil gives the onion fresh fat after the chicken is removed. Let it soften over medium heat before briefly adding garlic, which burns more easily. Stir the carrots, potatoes, and celery through the aromatic base for a few minutes so their surfaces pick up its flavor.
Simmer for the potatoes’ texture. Add broth, tomato juices, and herbs, bring the liquid to a boil, then reduce to gentle bubbling. In roughly 30–40 minutes, a fork should slide into the carrots and potatoes without a hard center. Similar-size cuts matter more than an exact minute; add water if evaporation leaves vegetables exposed.
Keep a brothy finish. There is no added flour or starch thickener, so expect broth around the vegetables rather than a dense gravy. Fold the cooked chicken and its juices in off the heat once the vegetables are tender. Taste the finished liquid before adding more salt, then divide both solids and broth among four bowls.
How to Serve
Serve the stew hot in deep bowls with bread alongside for dipping. It already contains potatoes, so an additional starch is optional. A crisp salad gives contrast without changing the contents of the pot.
For another method and flavor profile, choose Slow Cooker Chicken Stew with Sweet Potatoes; for a stuffed chicken dinner, see Spinach Stuffed Chicken with Mozzarella and Cream Cheese. These are separate recipes with different ingredients and cooking sequences.
Storage and Reheating
Divide leftover chicken vegetable stew into shallow containers and refrigerate promptly, within two hours, or one hour above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. Do not leave the whole pot on the counter until completely cold.
Reheat a serving on the stove or in the microwave to 165°F, stirring so the center heats evenly. Add a splash of water if the broth has thickened in storage. Freezing is possible, although potatoes may soften; Baked Chicken Thighs and Potatoes with Herbs and Chicken Stuffing Casserole with a Creamy Sour Cream Base offer other dinner options for the week.
Tips and Variations
- Keep the stew at a gentle simmer to protect the shape of the vegetables.
- Potatoes provide the starch in this brothy stew.
- For extra vegetables such as peas or green beans, follow their package cooking instructions and account for their different timing.
- Use a thermometer rather than the color of the chicken. A fork test for potatoes answers a separate question from poultry safety.
Frequently Asked Questions
Can I make chicken vegetable stew with thighs?
Yes, boneless, skinless chicken is the listed ingredient and can include thighs. Use the listed pound amount and cook evenly cut pieces to 165°F before lifting them out. Simmer the vegetables separately until tender.
Is this a thick creamy stew?
No cream or flour thickener is included. Expect a tomato broth with plenty of vegetables. Gentle reduction can change its body, but avoid boiling away the liquid before the vegetables soften.
Should I drain the tomatoes?
Use their juice in this version. It contributes to the broth and tomato flavor; draining them reduces the cooking liquid.
Why are my potatoes still firm?
Their pieces may be larger than the others or simply need more simmering. Check with a fork and continue gently rather than using chicken doneness as the only endpoint.
Can I freeze it?
Yes, cooled portions can be frozen in suitable containers. Thaw in the refrigerator and reheat thoroughly. Expect the potatoes and carrots to be softer after freezing.
Use the safe minimum temperature chart for cooking poultry and reheating leftovers.
Recipe Card
Chicken Vegetable Stew with Potatoes and Tomato Broth
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken cut into bite-size pieces
- 4 carrots sliced
- 3 potatoes diced
- 2 stalks celery diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can diced tomatoes 14.5-ounce can, with juices
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil divided
Preparation and Optional Finishes
- water as needed
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Cook evenly cut chicken, turning, until browned and 165°F in the largest pieces; transfer to a plate.
- Add the remaining tablespoon oil and soften onion over medium heat, then stir in garlic briefly. Add carrots, potatoes, and celery and cook for a few minutes, stirring.
- Add broth, tomatoes with their juices, thyme, rosemary, salt, and pepper. Bring to a boil, then simmer gently for about 30–40 minutes until potatoes and carrots are fork-tender, adding water if needed.
- Remove from heat and stir in chicken and its juices. Adjust seasoning and divide into four portions.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.
