Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add Broth and Vegetables
Pour in the chicken broth and water.
Add the diced potatoes, sliced carrots, thyme, parsley, and bay leaf. Bring to a boil.
Simmer the Stew
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and carrots are tender.
Add Chicken and Optional Veggies
Stir in the shredded chicken and any optional vegetables (like green beans or corn). Simmer for an additional 5-10 minutes until heated through.
Season and Serve
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and serve warm with crusty bread or crackers.
Tips for Success
Cooked Chicken Shortcut: Use rotisserie chicken or leftover roasted chicken for convenience.
Thicker Stew: For a thicker consistency, mash some of the potatoes with a spoon or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.
Why You’ll Love This Recipe
Comfort Food Classic: Warm, hearty, and perfect for chilly nights.
Nutritious: Loaded with protein, fiber, and vitamins.
Versatile: Easily adaptable with different veggies or seasonings.
Enjoy this Hearty Chicken and Vegetable Stew for a meal that’s as nourishing as it is delicious!
