Hearty Chicken Stew Recipe

Ingredients

• 2 tbsp olive oil or butter
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3–4 potatoes, peeled and cubed
• 2 celery stalks, chopped (optional)
• 3 cloves garlic, minced
• 4 cups chicken broth (or stock)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 can (14 oz) diced tomatoes (optional, for a richer broth)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté veggies – In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened and fragrant.
2. Add broth and seasonings – Pour in chicken broth, diced tomatoes (if using), thyme, oregano, paprika, bay leaf, salt, and pepper. Stir well.
3. Simmer with potatoes – Add potatoes, bring to a boil, then reduce heat. Simmer uncovered for about 20 minutes, until potatoes are tender.
4. Add chicken – Stir in shredded chicken and let it warm through for another 10 minutes. Adjust seasonings to taste.
5. Finish & serve – Remove bay leaf, garnish with fresh parsley, and serve hot with crusty bread or biscuits.

Tips & Variations

• Make it creamier: Stir in 1/2 cup heavy cream or evaporated milk before serving.
• Add heat: Toss in red pepper flakes or a splash of hot sauce.
• Bulk it up: Add peas, corn, or green beans in the last 5 minutes of cooking.
• Slow cooker method: Combine all ingredients (except parsley) in the slow cooker, cook on low 6–7 hours or high 3–4 hours.