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Creamy & Rich Pot Chicken Stew

Irresistibly Creamy & Rich Pot Chicken Stew for Cozy Nights

Enjoy a comforting bowl of Creamy & Rich Pot Chicken Stew that's perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Homemade
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 1 pound Chicken Thighs Fresh or quality frozen cuts
  • 4 cups Chicken Broth Opt for low-sodium
  • 1 medium Onion Firm and unblemished
  • 4 cloves Garlic Fresh cloves preferred
For the Vegetables
  • 2 medium Carrots Vibrant and firm
  • 2 medium Potatoes Firm to maintain structure
  • 2 stalks Celery Crisp stalks required
  • 1 cup Frozen Peas Optional for sweetness
For Thickening and Seasoning
  • 2 tablespoons Olive Oil For sautéing
  • 2 tablespoons Tomato Paste Choose preservative-free
  • 2 tablespoons Flour (or Cornstarch) Gluten-free options available
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Freshly ground preferred
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 leaf Bay Leaf Remove before serving
  • 2 tablespoons Fresh Parsley For garnish

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Season chicken thighs with salt, black pepper, and paprika. Heat olive oil in a pot over medium heat. Brown chicken for 3-4 minutes per side, then set aside.
  2. Add onions, garlic, carrots, potatoes, and celery to the pot. Sauté for 5-7 minutes until onions are translucent.
  3. Stir in thyme, oregano, and bay leaf, cooking for an additional minute.
  4. Pour in chicken broth and tomato paste, whisking to combine. Bring to a gentle boil and return chicken to the pot.
  5. Reduce heat to low, cover, and let simmer for 25-30 minutes.
  6. Stir in frozen peas. Optionally mix flour with broth to thicken and add to pot. Remove bay leaf, garnish with parsley, and serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 900IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Consider using fresh herbs for stronger flavors. Ensure uniform cutting of vegetables for even cooking.

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