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Bowl of steaming chicken stew with potatoes and carrots in rich broth.

Chicken Stew with Potatoes and Carrots

A simple and hearty chicken stew with potatoes and carrots.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 lb chicken thighs boneless, skinless
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 3 cups chicken broth
  • 2 potatoes peeled and diced
  • 2 carrots peeled and sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chicken thighs and cook until browned, about 5 minutes per side. Remove and set aside.
  3. Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
  4. Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
  5. Return the chicken to the pot. Add the potatoes, carrots, salt, pepper, and thyme.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Serve hot.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 22gFat: 14gSaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 120IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

You can add other vegetables like celery or peas if you like.

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