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Classic Herbed Chicken Stew with Potatoes and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 4 medium Yukon gold potatoes, cubed
  • 3 large carrots, peeled and sliced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 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.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the thyme, rosemary, salt, and black pepper. Cook for 1 minute to wake up the herbs.
  • Pour in the chicken broth. Add the potatoes and carrots.
  • Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook uncovered for 25 minutes until the potatoes and carrots are tender and the chicken is cooked through.
  • Remove the pot from heat. Stir in the fresh parsley just before serving.

Notes

Simmer the stew gently so the potatoes keep their shape instead of breaking apart. Leftovers taste even better the next day after the herbs have more time to settle. If the broth thickens too much in the fridge, add a splash of water when reheating on the stove.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife