Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 large potatoes, cubed
- 1 cup green beans, trimmed
- 1 cup corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until translucent and fragrant, about 3-4 minutes. Add carrots, celery, and potatoes, cooking for another 5 minutes to soften.
- Return the browned chicken to the pot. Pour in the chicken broth and season with dried thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until vegetables are tender and chicken is cooked through.
- Add the green beans and corn during the last 10 minutes of cooking. Adjust seasoning if needed. For richer flavor, add a splash of homemade broth or herbs.
Notes
- For a thicker stew, add a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last few minutes of cooking.
- Replace chicken with turkey or beef for different hearty variations.
- Use fresh vegetables for optimal flavor, but frozen options work well too.
- Garnish with freshly chopped parsley or thyme for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Nut-Free, Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: Fifty g
- Fiber: 7 g
- Protein: Thirty g
- Cholesterol: 85 mg