Hearty Chicken and Vegetable Stew

 This comforting stew is packed with tender chicken, sweet carrots, and creamy potatoes. The recipe below uses the ingredients you listed, plus a few pantry staples (broth, seasonings, and an optional thickener) to create a flavorful, satisfying meal.

Ingredients

• 1 lb chicken breast or thighs, cooked and shredded

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 carrots, sliced

• 3 medium potatoes, cubed

• 4 cups chicken broth (low-sodium preferred)

• 1 tsp dried thyme (or 2–3 fresh sprigs)

• 1 bay leaf

• Salt and black pepper, to taste

• 2 tbsp all-purpose flour (optional, for thicker stew)

• 1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

1. Sauté the aromatics
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.

2. Cook the vegetables
   Add the sliced carrots and cubed potatoes to the pot. Sauté for 2–3 minutes, stirring occasionally.

3. Add liquid and seasonings
   Pour in the chicken broth. Add the dried thyme, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, until the potatoes and carrots are fork-tender.

4. Thicken (optional)
   If you prefer a thicker stew, whisk the flour with ¼ cup of cold water to make a slurry. Stir the slurry into the simmering stew and cook for 3–5 minutes, until the broth has thickened slightly.

5. Add the chicken
   Stir in the shredded cooked chicken. Simmer for another 5 minutes to heat the chicken through and blend the flavors. Taste and adjust seasoning with more salt and pepper if needed.

6. Serve
   Remove the bay leaf. Ladle the stew into bowls, garnish with fresh parsley if desired, and enjoy with crusty bread or crackers.

Notes

• Make it from raw chicken: If you don’t have pre-cooked chicken, dice 1 lb raw chicken breast or thighs and brown them in the pot before adding the onion. Then proceed with the recipe, adding about 10 extra minutes of simmering time to ensure the chicken is cooked through.

• Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

• Variations: Add a cup of frozen peas or corn along with the chicken, or swap the potatoes for sweet potatoes or parsnips.