Creamy Parmesan Chicken Stew with Potatoes and Peas
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic, then cook until the onion turns soft.
- Add the chicken pieces and cook until they lose their pink color on the outside. Stir in the thyme, salt, and pepper.
- Pour in the chicken broth and add the diced potatoes. Bring the mixture to a simmer and cook for 15 minutes until the potatoes are tender.
- Lower the heat and stir in the heavy cream along with the frozen peas. Simmer gently for 5 more minutes.
- Remove the pot from the heat and stir in the grated Parmesan cheese until it melts into the broth.
Notes
Taste the stew before serving and add more Parmesan if you want a stronger cheese flavor. Leftovers thicken as they sit, so stir in a splash of broth when reheating. Use chicken thighs for better texture, as breasts can dry out during the simmer.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board