Description

Indulge in the delightful warmth of this hearty chicken stew, perfect for rainy days or cozy family gatherings. Tender boneless chicken thighs simmer in a rich broth, complemented by vibrant carrots and creamy Yukon Gold potatoes. The aromatic blend of garlic and herbs fills your kitchen with comforting nostalgia, making every bowl a true celebration of flavor and love.

Ingredients

Scale

1 lb boneless, skinless chicken thighs
2 medium carrots, diced
2 medium Yukon Gold potatoes, diced
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 tsp fresh thyme (or 1 tsp dried thyme)
2 bay leaves
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent.
Add bite-sized chicken thighs, season with salt and pepper, and cook until golden brown (about 5–7 minutes).
Stir in diced carrots and potatoes for about 2–3 minutes.
Pour in the chicken broth, add bay leaves and thyme, then bring to a gentle boil; reduce heat to simmer.
Cover and let simmer for 30–40 minutes until vegetables are tender and chicken is fully cooked.
Taste and adjust seasoning if necessary before serving hot.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 24g
Cholesterol: 75mg

Keywords: For added depth of flavor, sear the chicken before adding vegetables. Feel free to incorporate seasonal veggies or beans for extra protein. Store leftovers in an airtight container for up to three days; reheat gently on the stove.