Ingredients
Scale
- 2 lbs chicken, cut into pieces
- 4 medium potatoes, diced
- 3 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and garlic; sauté until soft.
- Cook the chicken pieces until lightly browned.
- Stir in the carrots, celery, and potatoes.
- Pour in the chicken broth and season with thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your comforting stew!
Notes
This stew pairs well with crusty bread or biscuits. Adding fresh parsley on top adds a nice touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg