13 Fall Stew Recipes With Root Vegetables and Tender Chicken

Fall brings a craving for warm and filling meals that do not take hours to prepare. These recipes pair tender chicken with root vegetables like carrots and potatoes for simple stews. You will find 13 options here that use basic ingredients and standard cooking steps. They suit busy weeknights or make ahead meals for the family. Each one turns out reliably with the listed times and servings.

Helpful Tips Before You Start

These tips will help your chicken stews come out full of flavor with perfectly cooked root vegetables.

Cut Root Vegetables Evenly

Carrots, parsnips, and potatoes cook at different speeds. Slice them into similar sized chunks so they finish at the same time.

Brown the Chicken First

Sear the chicken pieces in the pot before adding liquid. This step builds a richer base for the stew.

Keep the Simmer Low

A gentle bubble keeps the chicken tender without drying it out. Avoid a rolling boil that can toughen the meat.

Time the Vegetables Right

Add denser roots like turnips early and quicker ones like sweet potatoes later. This prevents mushy textures in the final dish.

Moroccan-Spiced Chicken Stew with Sweet Potatoes and Carrots

This stew combines tender chicken with sweet potatoes and carrots in a broth seasoned with warm Moroccan spices. It works well for cool evenings when you want a hearty meal that still feels light. The vegetables soften during cooking and add natural sweetness that balances the savory chicken and spices.

Moroccan-Spiced Chicken Stew with Sweet Potatoes and Carrots

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Dutch Oven
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 sweet potatoes, peeled and cubed
• 3 carrots, peeled and sliced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
• Add the onion to the same pot and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
• Add the cumin, coriander, paprika, cinnamon, and ginger. Stir the spices into the onion mixture and cook for 1 minute until fragrant.
• Return the chicken to the pot. Add the sweet potatoes, carrots, diced tomatoes with their juice, and chicken broth. Season with salt and black pepper.
• Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the sweet potatoes and carrots are tender.
• Taste and adjust seasoning if needed. Ladle into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

Notes

Simmer the stew uncovered for the last 5 minutes if you prefer a thicker broth. The lemon wedges brighten the spices, so squeeze a little over each bowl right before eating. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Moroccan
Equipment: Dutch Oven, Knife, Cutting Board

Red Wine Braised Chicken Stew with Beets and Pearl Onions

This stew combines tender chicken with sweet beets and pearl onions in a rich red wine broth. The beets bring an earthy note while the onions soften and sweeten during the long simmer. It suits cool fall nights when you want a filling one-pot meal.

The chicken stays moist after braising, and the vegetables soak up the wine flavor without turning mushy. A simple herb finish keeps the focus on the main ingredients.

Red Wine Braised Chicken Stew with Beets and Pearl Onions

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds bone-in, skin-on chicken thighs
• 3 medium beets, peeled and cut into 1-inch chunks
• 8 ounces pearl onions, peeled
• 2 carrots, sliced into rounds
• 2 cups dry red wine
• 2 cups chicken broth
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Pat the chicken thighs dry and season both sides with salt and pepper.
• Heat the olive oil in a large Dutch oven over medium heat. Brown the chicken thighs skin-side down for 5 minutes, then flip and brown the other side for 3 minutes. Remove the chicken to a plate.
• Add the pearl onions, carrots, and garlic to the pot. Cook for 4 minutes until the onions start to soften.
• Stir in the tomato paste and thyme. Cook for 1 minute.
• Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2 minutes.
• Add the chicken broth and beet chunks. Return the chicken thighs to the pot.
• Bring the stew to a low boil, then reduce heat to low, cover, and simmer for 45 minutes until the chicken is cooked through and the beets are tender.
• Taste and adjust salt and pepper if needed. Sprinkle with chopped parsley before serving.

Notes

Peel the pearl onions just before cooking so they hold their shape. If the beets are very large, cut them smaller than the carrots so everything finishes at the same time. Leftovers taste even better the next day after the flavors have melded. Reheat gently on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: French
Equipment: Dutch Oven, Cutting Board, Knife

Creamy Chicken and Parsnip Stew with Leeks and Tarragon

This stew brings together tender chunks of chicken and sweet parsnips in a light cream broth. Leeks add a mild onion note while fresh tarragon gives a subtle licorice lift that pairs well with the earthy root vegetables. It makes a comforting weeknight meal when the weather turns cool.

The finished dish has a silky texture without feeling heavy. Chicken stays moist after a gentle simmer, and the parsnips soften just enough to thicken the broth naturally.

Creamy Chicken and Parsnip Stew with Leeks and Tarragon

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 3 parsnips, peeled and cut into 1/2-inch slices
• 2 leeks, white and light green parts only, thinly sliced
• 2 tablespoons chopped fresh tarragon
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the sliced leeks to the pot and cook for 3 minutes until they soften.
• Stir in the parsnip slices, salt, and black pepper. Cook for 2 minutes to coat everything in the oil.
• Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 20 minutes until the chicken is cooked through and the parsnips are tender.
• Stir in the heavy cream and cook uncovered for 5 minutes to warm through and slightly thicken the broth.
• Remove the pot from the heat and stir in the chopped tarragon just before serving.

Notes

Add the tarragon only at the end so its flavor stays bright. If the stew thickens too much after sitting, stir in a splash of warm broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Smoky Paprika Chicken Stew with Turnips and Potatoes

This stew combines tender chicken thighs with earthy turnips and potatoes in a broth flavored by smoked paprika. It suits cool fall evenings when you need a filling one-pot meal that feels both simple and satisfying. The root vegetables soften during cooking to create a thick texture while the paprika adds a steady smoky note.

The chicken stays moist through gentle simmering. Turnips bring a mild bite that balances the potatoes and broth.

Smoky Paprika Chicken Stew with Turnips and Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Dutch Oven
• Cutting Board
• Sharp Knife

Ingredients

  

• 1.5 pounds boneless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons smoked paprika
• 2 medium turnips, peeled and diced
• 3 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped parsley for serving

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the chicken chunks and cook until lightly browned on all sides.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the smoked paprika and cook for 1 minute to release its flavor.
• Add the turnips, potatoes, chicken broth, thyme, salt, and black pepper. Stir to combine.
• Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 35 minutes until the chicken and vegetables are tender.
• Remove the lid and let the stew rest for 5 minutes. Sprinkle with chopped parsley before serving.

Notes

Mashing a few potato pieces at the end of cooking thickens the broth without added ingredients. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth. If the paprika tastes too strong, a small squeeze of lemon at the table can soften it.

Course: Main Course
Cuisine: American
Equipment: Large Dutch Oven, Cutting Board, Sharp Knife

Thai Coconut Chicken Stew with Butternut Squash and Ginger

This stew brings together tender chicken and sweet butternut squash in a creamy coconut broth. The ginger adds a bright, warming note that feels right for cool evenings. It works well for weeknight dinners when you want something hearty but not heavy.

The flavors lean savory and lightly spiced, with the squash softening into the broth while the chicken stays juicy. Serve it in bowls with rice on the side for a complete meal.

Thai Coconut Chicken Stew with Butternut Squash and Ginger

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 1 can (14 ounces) full-fat coconut milk
• 2 tablespoons fresh ginger, minced
• 3 garlic cloves, minced
• 1 medium yellow onion, diced
• 2 tablespoons red curry paste
• 2 cups chicken broth
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
• Add the diced onion to the same pot. Cook for 3 minutes until it softens. Stir in the minced garlic and ginger and cook for 1 minute more.
• Stir in the red curry paste and cook for 30 seconds to release its aroma. Return the chicken to the pot.
• Pour in the chicken broth, coconut milk, and fish sauce. Add the cubed butternut squash. Bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and cook for 20 minutes until the squash is tender and the chicken is cooked through.
• Stir in the lime juice. Taste and adjust salt if needed. Ladle into bowls and top with chopped cilantro.

Notes

Cut the butternut squash into even cubes so it cooks at the same rate as the chicken. The stew thickens as it cools, so add a splash of broth when reheating leftovers. Skip the cilantro if you prefer a milder finish, or serve the stew over jasmine rice to soak up the broth.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife

Apple Cider Chicken Stew with Rutabaga and Sage

This stew brings together sweet apple cider and earthy rutabaga for a cozy fall meal. The chicken turns tender after simmering, and the sage adds a fresh herbal note that balances the sweetness. It works well on cool evenings when you want something hearty but not heavy.

The rutabaga holds its shape during cooking and gives the stew a nice bite alongside the carrots. Apple cider keeps the broth bright without making it too sweet. Serve it with simple sides to let the flavors stand out.

Apple Cider Chicken Stew with Rutabaga and Sage

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 cups rutabaga, peeled and cubed
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup apple cider
• 3 cups chicken broth
• 2 tablespoons fresh sage, chopped
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the chicken chunks and cook until browned on all sides. Remove the chicken and set it aside.
• Add the onion, carrots, and rutabaga to the pot. Cook for 5 minutes until the onion softens. Stir in the garlic and cook for 1 minute more.
• Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the apple cider while stirring to avoid lumps.
• Return the chicken to the pot and add the chicken broth. Bring the mixture to a simmer.
• Add the chopped sage, salt, and black pepper. Cover and simmer for 25 minutes until the rutabaga is tender and the chicken is cooked through.

Notes

Taste the broth near the end of cooking and add a little more apple cider if you want brighter flavor. Fresh sage works best here, but dried sage can be used in a pinch at half the amount. Leftovers thicken as they sit, so add a splash of broth when reheating.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board

Lemon Garlic Chicken Stew with Fennel and Yukon Gold Potatoes

This stew brings together bright lemon and garlic with the mild sweetness of fennel and the creamy texture of Yukon Gold potatoes. It works well on cool evenings when you want something hearty but not heavy. The chicken stays tender after a gentle simmer, and the vegetables soften without turning mushy.

Lemon Garlic Chicken Stew with Fennel and Yukon Gold Potatoes

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 2 fennel bulbs, trimmed and sliced
• 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch cubes
• 1 large onion, diced
• 4 garlic cloves, minced
• Zest and juice of 2 lemons
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken to a plate and set aside.
• Add the onion and garlic to the same pot. Cook for 3 minutes until the onion softens.
• Stir in the sliced fennel and cook for another 3 minutes to bring out its flavor.
• Return the chicken to the pot along with the potato cubes, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover, and simmer for 25 minutes until the potatoes are tender and the chicken is cooked through.
• Remove the pot from the heat. Stir in the lemon zest and lemon juice. Taste and adjust salt if needed.
• Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Simmer the stew gently after adding the potatoes so they hold their shape. If the broth tastes too mild at the end, add an extra squeeze of lemon right before serving rather than more salt. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife

Indian Curry Chicken Stew with Carrots and Celery Root

This stew combines tender chicken with sweet carrots and earthy celery root in a lightly spiced curry broth. It works well for cool evenings when you want a one-pot meal that feels hearty without being heavy. The flavors balance warm spices with the natural sweetness of the root vegetables.

The finished dish has a creamy texture from coconut milk and soft vegetables that hold their shape after simmering. It pairs easily with rice or bread for a simple weeknight dinner.

Indian Curry Chicken Stew with Carrots and Celery Root

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 2 medium carrots, peeled and sliced
• 1 medium celery root, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 4 cups chicken broth
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 4 minutes.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the curry powder and turmeric. Stir for 30 seconds to toast the spices.
• Add the chicken pieces. Cook until the outside is no longer pink, about 5 minutes.
• Add the sliced carrots and cubed celery root. Stir to coat them with the spices.
• Pour in the chicken broth. Season with salt and black pepper. Bring to a simmer.
• Cover and cook for 20 minutes until the chicken is tender and the vegetables are soft.
• Stir in the coconut milk and simmer uncovered for 5 more minutes.
• Remove from heat and ladle into bowls. Top with chopped cilantro before serving.

Notes

Peel the celery root thoroughly to remove any tough outer layer before cubing. If the stew thickens too much on reheating, add a splash of broth or water to loosen it. Leftovers keep well in the fridge for three days and taste even better the next day once the spices have settled.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife

Beer-Braised Chicken Stew with Mixed Roots and Thyme

This stew brings together tender chicken and earthy root vegetables in a broth that gets its depth from beer and fresh thyme. The result is a hearty bowl with sweet notes from the roots and a gentle herbal finish. It works well on cool evenings when you want something warming but straightforward to put together.

The beer adds a subtle maltiness that pairs nicely with the chicken and vegetables without overpowering them. Mixed roots like carrots, parsnips, and potatoes give the stew body and natural sweetness as they soften during cooking.

Beer-Braised Chicken Stew with Mixed Roots and Thyme

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds boneless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 12 ounces amber ale or similar beer
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium potatoes, chopped
• 2 cups chicken broth
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
• Add the onion to the pot and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
• Pour in the beer and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
• Return the chicken to the pot along with the carrots, parsnips, potatoes, chicken broth, salt, and pepper. Add the thyme sprigs.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, or until the chicken is tender and the vegetables are soft.
• Remove the thyme sprigs before serving.

Notes

Use an amber ale rather than a very hoppy beer to keep the flavor balanced. If the stew seems thin at the end, mash a few potato pieces against the side of the pot and stir them back in to thicken it naturally. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Chipotle Chicken Stew with Sweet Potatoes and Black Beans

This stew brings together tender chunks of chicken, sweet potatoes, and black beans in a smoky chipotle broth. It works well on cool evenings when you want a hearty one-pot meal that feels both comforting and filling.

The sweet potatoes break down slightly to thicken the broth while the beans add texture and the chicken stays moist. Chipotle peppers give a steady warmth without overpowering the natural sweetness of the vegetables.

Chipotle Chicken Stew with Sweet Potatoes and Black Beans

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cubed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• Chopped fresh cilantro, for serving
• Lime wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic and chipotle peppers. Cook for 1 minute until fragrant.
• Add the chicken pieces, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the chicken starts to brown.
• Pour in the chicken broth and add the sweet potatoes. Bring the mixture to a boil, then reduce to a simmer.
• Cover and cook for 20 minutes until the sweet potatoes are tender and the chicken is cooked through.
• Stir in the black beans and simmer uncovered for 5 more minutes. Serve hot with cilantro and lime wedges.

Notes

Use only one chipotle pepper if you want milder heat. The stew thickens as it cools, so stir in a little extra broth when reheating leftovers. Leftovers taste even better the next day once the flavors settle.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Provençal Chicken Stew with Olives, Carrots, and Potatoes

This stew brings together tender chicken and hearty root vegetables in a broth flavored with olives and classic Provençal herbs. It works well on cool evenings when you want something warming yet bright from the olives. The result is a balanced mix of savory chicken, soft potatoes, and sweet carrots in every bowl.

Provençal Chicken Stew with Olives, Carrots, and Potatoes

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Knife

Ingredients

  

• 1.5 pounds boneless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, peeled and sliced
• 1 pound potatoes, cubed
• 3 garlic cloves, minced
• 1 teaspoon herbes de Provence
• 2 cups chicken broth
• 1/2 cup pitted green olives
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the chicken thighs and brown on all sides for about 5 minutes. Remove the chicken and set it aside.
• Add the onion and carrots to the same pot. Cook for 4 minutes until the onion softens.
• Stir in the garlic and herbes de Provence. Cook for 1 minute until fragrant.
• Add the potatoes, chicken broth, and green olives. Return the browned chicken to the pot. Season with salt and pepper.
• Bring the mixture to a simmer. Cover and cook for 25 minutes until the potatoes are tender and the chicken is cooked through.
• Ladle the stew into bowls and top with chopped fresh parsley.

Notes

The green olives stay whole to keep their texture and release just enough brine into the broth during the simmer. If the stew thickens too much, add a splash of broth when reheating. Leftovers taste even better the next day after the flavors settle.

Course: Main Course
Cuisine: French
Equipment: Large Dutch oven, Wooden spoon, Knife

Maple Dijon Chicken Stew with Parsnips and Brussels Sprouts

This stew brings together tender chicken, sweet parsnips, and earthy Brussels sprouts in a broth that balances maple sweetness with Dijon tang. It works well on cool fall nights when you want a one-pot meal that feels both comforting and fresh.

The chicken stays juicy after simmering, while the parsnips soften just enough to thicken the broth naturally. Brussels sprouts add a slight bite that keeps the texture interesting in each spoonful.

Maple Dijon Chicken Stew with Parsnips and Brussels Sprouts

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Sharp knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 parsnips, peeled and cut into 1-inch pieces
• 12 ounces Brussels sprouts, trimmed and halved
• 3 cups chicken broth
• 3 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion begins to soften.
• Stir in the parsnips and Brussels sprouts so they coat in the oil and pan juices.
• Pour in the chicken broth. Add the Dijon mustard, maple syrup, thyme, salt, and black pepper. Stir until the mustard and syrup are fully blended into the broth.
• Bring the stew to a gentle simmer. Cover the pot and cook for 25 minutes, or until the chicken is cooked through and the parsnips are tender.

Notes

Stir the maple syrup and Dijon together with a ladle of warm broth before adding them to the pot to prevent any mustard clumps. Leftovers taste even better the next day after the flavors have settled. Reheat gently on the stove with a splash of broth if the stew has thickened too much in the fridge.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Sharp knife

Ginger-Soy Chicken Stew with Daikon and Carrots

This stew brings together tender chicken and hearty root vegetables in a savory ginger-soy broth. It works well on cool evenings when you want something warming but not too heavy. The daikon softens nicely while the carrots keep a bit of bite, and the flavors stay balanced without much fuss.

Ginger-Soy Chicken Stew with Daikon and Carrots

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless chicken thighs, cut into 1-inch pieces
• 1 medium daikon radish, peeled and cut into half-moons
• 3 medium carrots, peeled and sliced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 1/4 cup soy sauce
• 4 cups chicken broth
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced
• Salt and black pepper to taste

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until lightly browned on all sides, about 5 minutes.
• Add the onion, garlic, and ginger to the pot. Stir and cook for 2 minutes until the onion softens.
• Pour in the soy sauce and chicken broth. Scrape the bottom of the pot to loosen any browned bits.
• Add the daikon and carrots. Bring the mixture to a simmer.
• Reduce heat to low, cover the pot, and cook for 25 minutes until the chicken is tender and the vegetables are soft.
• Taste and adjust salt or pepper if needed. Remove from heat and let it rest for a few minutes before serving.
• Ladle into bowls and top with sliced green onions.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a slightly thicker broth. The daikon releases some liquid as it cooks, so taste before adding extra salt. Leftovers keep well in the fridge for up to three days and reheat gently on the stove without the chicken drying out.

Course: Soup
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife