Hearty Chicken Stew with Carrots, Potatoes, and Thyme Recipe
A comforting and hearty chicken stew featuring tender chicken breasts, baby potatoes, and fresh vegetables simmered in a flavorful low-sodium chicken broth, seasoned with garlic, thyme, and bay leaf for a deliciously warming meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables and Aromatics
- 2 large carrots, peeled and sliced into coins
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 3/4 lb. baby potatoes, quartered
- Freshly chopped parsley, for garnish
Protein and Seasonings
- 1 1/2 lb. boneless skinless chicken breasts
- 3 sprigs fresh thyme
- 1 bay leaf
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Other Ingredients
- 2 tbsp. butter
- 1 tbsp. all-purpose flour
- 3 cups low-sodium chicken broth
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the sliced carrots and chopped celery, seasoning them with kosher salt and freshly ground black pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Then add the minced garlic and cook for about 30 seconds until fragrant.
- Add Flour and Combine Ingredients: Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. Next, add the boneless skinless chicken breasts, fresh thyme sprigs, bay leaf, quartered baby potatoes, and the low-sodium chicken broth. Season again with salt and pepper to taste.
- Simmer the Stew: Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes, or until the chicken breasts are cooked through and no longer pink inside, and the potatoes are tender when pierced with a fork.
- Shred Chicken and Finish: Remove the pot from heat and transfer the chicken breasts to a medium bowl. Using two forks, shred the chicken into small pieces. Return the shredded chicken to the pot and stir gently to combine.
- Garnish and Serve: Remove the thyme sprigs and bay leaf. Garnish the stew with freshly chopped parsley before serving warm.
Notes
- For a thicker stew, simmer a few extra minutes to reduce liquid or add an additional tablespoon of flour at step 2.
- Substitute baby potatoes with Yukon gold or red potatoes for a different texture.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
- This stew can be complemented with crusty bread or over a bed of cooked rice.
