45 min Serves 2 High proteinFamily friendlyLeftovers

Chicken Vegetable Stew with Potatoes

Hearty chicken stew with vegetables; cozy, filling, and exactly the soup-stew style requested.

Ingredients

1 poundboneless skinless chicken thighs

1 largeyellow onion

3 mediumcarrots

3 stalkscelery stalks

4 clovesgarlic cloves

2 mediumrusset potatoes

1 cupfrozen peas

2 tablespoonstomato paste

4 cupschicken broth

2 tablespoonsall-purpose flour

2 tablespoonsolive oil

1 teaspoonsalt

0.5 teaspoonblack pepper

1 teaspoondried thyme

1 teaspoonpaprika

1 cupwater

Steps

Step 1 of 5

Cut the chicken into bite-size pieces and season with salt, pepper, thyme, and paprika. Chop the onion, carrots, celery, potatoes, and garlic.

Step 2 of 5

Heat olive oil in a Dutch oven or soup pot over medium-high heat. Brown the chicken for 3 to 4 minutes, then add onion, carrots, celery, and garlic and cook 4 minutes more until the onion softens.

Step 3 of 5

Stir in tomato paste and flour, cooking for 1 minute so the pot looks evenly coated.

Step 4 of 5

Add broth, water, and potatoes. Bring to a simmer, cover partially, and cook 15 to 20 minutes until the potatoes are tender and the chicken is cooked through.

Step 5 of 5

Stir in peas and simmer 2 to 3 minutes. Taste and adjust salt and pepper, then ladle into bowls.

1 / 5

All steps

1Cut the chicken into bite-size pieces and season with salt, pepper, thyme, and paprika. Chop the onion, carrots, celery, potatoes, and garlic.
2Heat olive oil in a Dutch oven or soup pot over medium-high heat. Brown the chicken for 3 to 4 minutes, then add onion, carrots, celery, and garlic and cook 4 minutes more until the onion softens.
3Stir in tomato paste and flour, cooking for 1 minute so the pot looks evenly coated.
4Add broth, water, and potatoes. Bring to a simmer, cover partially, and cook 15 to 20 minutes until the potatoes are tender and the chicken is cooked through.
5Stir in peas and simmer 2 to 3 minutes. Taste and adjust salt and pepper, then ladle into bowls.

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