Harvest Veggie and Chicken Stew

There’s something deeply comforting about a warm bowl of stew on a crisp, cool day. The Harvest Veggie and Chicken Stew is exactly that—a hearty, nourishing meal that brings together tender chicken breast and a bounty of vibrant vegetables, all simmered in a savory, herb-infused broth. It’s the perfect way to celebrate the flavors of the season while fueling your body with wholesome ingredients. Whether you’re looking for a weeknight dinner or a cozy meal to share with family, this stew ticks all the boxes.

What Makes This Recipe Special

This stew stands out because it combines simple, fresh ingredients with a depth of flavor that warms you from the inside out. The chicken breast, gently cooked and tender, pairs perfectly with an array of garden veggies like green beans, kale, bell peppers, and carrots. The addition of dried thyme and oregano creates an inviting aroma and a subtle earthiness that complements the tomatoes and vegetable broth beautifully. What’s more, it’s a one-pot wonder—easy to prepare, minimal clean-up, and incredibly satisfying.

The balance of protein, fiber, and vitamins in the Harvest Veggie and Chicken Stew makes it a smart choice for anyone looking for a wholesome, well-rounded meal. Plus, the vibrant colors and textures make it just as pleasing to the eye as it is to the palate.

What We’re Using

• 1 pound chicken breast, diced: The lean protein that forms the stew’s hearty base.
• 2 tablespoons olive oil: For sautéing and adding a subtle richness.
• 1 onion, chopped: Adds sweetness and depth.
• 3 cloves garlic, minced: For a punch of aromatic flavor.
• 2 carrots, sliced: Brings natural sweetness and texture.
• 2 celery stalks, chopped: Adds crunch and earthiness.
• 1 bell pepper, chopped: Offers vibrant color and mild sweetness.
• 2 cups vegetable broth: The savory liquid base that ties everything together.
• 1 can (14 oz) diced tomatoes, undrained: Adds acidity and a touch of brightness.
• 1 teaspoon dried thyme: For a subtle herbal note.
• 1 teaspoon dried oregano: Enhances the Mediterranean flavor profile.
• Salt and pepper to taste: Essential seasoning.
• 1 cup green beans, trimmed and cut: Adds a fresh snap.
• 2 cups kale, chopped: Boosts the stew with nutrients and a pleasant chew.

Appliances & Accessories

• Large Dutch oven or heavy-bottomed pot: Ideal for even heat distribution and simmering the stew.
• Sharp chef’s knife: For chopping vegetables and dicing the chicken.
• Cutting board: A sturdy surface for prepping ingredients.
• Wooden spoon or sturdy spatula: To stir the stew without scratching your cookware.
• Measuring spoons and cups: To ensure accurate ingredient amounts.

Cooking Harvest Veggie and Chicken Stew: The Process

Step 1: Sauté the Aromatics and Chicken

Heat the olive oil in your Dutch oven over medium heat. Add the diced chicken breast and cook until it’s just browned on the outside but not fully cooked through, about 4-5 minutes. Remove the chicken and set it aside. In the same pot, add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté for 5-7 minutes until softened and fragrant.

Step 2: Build the Broth

Return the chicken to the pot. Pour in the vegetable broth and the can of diced tomatoes (with their juice). Stir in the dried thyme, dried oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld and the chicken to cook through.

Step 3: Add the Green Beans and Kale

Stir in the trimmed green beans and chopped kale. Simmer for another 10 minutes, or until the green beans are tender but still vibrant and the kale has softened without losing its bright color.

Step 4: Taste and Adjust

Give the stew a taste and adjust salt and pepper as needed. If you like a thicker stew, you can let it simmer uncovered for a few more minutes. Serve hot, ideally with some crusty bread or over a bed of rice.

Substitutions by Category

• Protein: Swap chicken breast for chicken thighs for juicier meat. For a vegetarian twist, replace chicken with extra beans or lentils.
• Vegetables: Use zucchini, sweet potatoes, or butternut squash instead of or alongside the carrots and bell pepper.
• Greens: Substitute kale with spinach or Swiss chard if preferred.
• Broth: Chicken broth can be used instead of vegetable broth for more depth, or homemade broth for enhanced flavor.

If You’re Curious

Wondering about the best way to make this stew even more flavorful? Here are a few ideas:

• Add a splash of red wine or balsamic vinegar during the simmering stage for extra complexity.
• Incorporate freshly chopped herbs like parsley or basil at the end for a bright finish.
• For a spicy kick, toss in a pinch of red pepper flakes when sautéing the aromatics.
• Serve with a dollop of Greek yogurt or a sprinkle of grated Parmesan for creaminess.

Save for Later: Storage Tips

The Harvest Veggie and Chicken Stew keeps beautifully in the fridge for up to 4 days, making it a perfect candidate for meal prep. Store it in an airtight container and reheat gently on the stovetop or in the microwave. If you want to freeze portions, place the stew in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Ask the Chef

Can I use frozen chicken breast for this recipe?

Yes, you can use frozen chicken breast, but be sure to thaw it completely before dicing and cooking. This helps ensure even cooking and prevents the chicken from becoming tough.

Is it possible to make this stew in a slow cooker?

Absolutely! Brown the chicken and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add kale and green beans in the last 30 minutes to keep their texture.

How do I make this stew gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free vegetable broth. Double-check labels to avoid any hidden gluten in canned or packaged ingredients.

What can I serve with this stew?

This stew pairs wonderfully with crusty bread, warm pita, or even over a bed of fluffy rice or quinoa. For a lighter option, a simple green salad with a lemon vinaigrette complements the hearty stew nicely.

Keep Cooking

• Love chicken dishes? Try these Sheet Pan Chicken Thighs for an easy dinner.
• Looking for more cozy meals? Check out this delicious Fall Stew that’s perfect for chilly nights.
• Explore more vegetable-forward recipes to keep your meals vibrant and healthy.
• Experiment with different herbs and spices to make each stew uniquely your own.

Save & Share

If you make this Harvest Veggie and Chicken Stew, don’t forget to save the recipe for those busy nights when you need a quick, wholesome meal. Share it with friends and family who crave comfort food that’s both nourishing and delicious. The beauty of this stew is that it’s customizable, approachable, and always satisfying. Enjoy every hearty spoonful!

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