Description
Creamy Chicken and Vegetable Stew
Ingredients
2 cups cooked shredded chicken
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 large carrots, sliced
3 medium potatoes, diced
4 cups chicken broth
1 cup frozen peas
1 cup heavy cream (or milk for a lighter option)
1 tsp dried thyme
1 tsp dried parsley
Salt & pepper, to taste
Fresh thyme, for garnish
Directions
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened (about 2 minutes).
Cook the Potatoes & Carrots
Add carrots and potatoes to the pot. Season with thyme, parsley, salt, and pepper. Stir and cook for 5 minutes.
Simmer the Stew
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
Add Chicken & Cream
Stir in the shredded chicken, frozen peas, and heavy cream. Simmer for an additional 5-7 minutes, allowing the flavors to meld. Adjust seasoning if needed.
Serve
Ladle the stew into bowls and garnish with fresh thyme. Serve with crusty bread for dipping!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all vegetables are uniformly diced for even cooking. Heat the olive oil in your pot over medium heat until it shimmers. Add the onion and garlic, stirring frequently to prevent burning, until fragrant and translucent. Next, add the carrots and potatoes along with the dried herbs, salt, and pepper. Stir well to coat the vegetables in the oil and seasoning, cooking for the full 5 minutes to build a flavor base. When adding the broth, scrape any browned bits from the bottom of the pot. The simmering step is crucial—keep the heat low and the lid on to ensure the potatoes become perfectly tender. Finally, add the chicken, peas, and cream off the boil to gently warm through without curdling the cream.
Serving Suggestions
This hearty stew is a complete meal but can be elevated with simple sides. Serve it in a deep bowl with a slice of warm, crusty artisan bread or fluffy dinner rolls for dipping. For a fresh contrast, pair it with a simple arugula salad dressed with lemon vinaigrette. To make it more substantial, spoon the stew over a bed of buttered egg noodles or creamy mashed potatoes. For a garnish, a sprinkle of fresh thyme, chopped parsley, or a crack of black pepper adds color and flavor.
How-to Summary
Quickly create this creamy stew by sautéing onion and garlic, then cooking carrots and potatoes with herbs. Simmer in broth until vegetables are tender. Finish by stirring in pre-cooked chicken, peas, and cream, then warm through. Garnish and serve.
Frequently Asked Questions
Can I make this stew ahead of time? Yes, it stores and reheats beautifully. Prepare the stew but hold the cream. Cool completely, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, then stir in the cream.
What can I use instead of heavy cream? For a lighter version, full-fat coconut milk, half-and-half, or whole milk work well. Note that milk will make the broth thinner and is more prone to curdling; add it at the very end off direct heat.
How can I thicken the stew if it’s too thin? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering stew after adding the cream and cook for 2-3 minutes until thickened.
Can I use raw chicken? Absolutely. Dice 1 lb of raw chicken breast or thighs. After sautéing the onions and garlic, add the raw chicken and cook until no longer pink. Then proceed with the recipe as written.
Is this recipe freezer-friendly? It freezes well without the dairy. Freeze the broth-and-vegetable base before adding cream. Thaw overnight in the refrigerator, reheat, and then add the cream.
Common Mistakes to Avoid
Avoid boiling the stew after adding the cream, as this can cause it to curdle or separate. Keep the heat at a gentle simmer. Do not undercook the potatoes and carrots during the initial simmer, or they will be crunchy. Ensure they are fork-tender before proceeding. Season in layers—don’t add all the salt only at the end. Season the vegetables as they cook and the broth as it simmers, then do a final adjustment at the end. Finally, do not skip sautéing the onions and garlic; this step builds essential foundational flavor.
Conclusion
This creamy chicken and vegetable stew is the epitome of comfort food, offering a perfect balance of hearty protein, nutritious vegetables, and a rich, savory broth. Its flexibility with ingredients and straightforward method make it a reliable staple for busy weeknights or cozy weekend meals. By following the detailed steps and tips provided, you can easily master this dish and adapt it to your taste. We hope it becomes a cherished recipe in your home cooking repertoire.