Low-Simmered Chicken and Vegetable Stew

Name: Low-Simmered Chicken and Vegetable Stew
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb, boneless, skinless, cut into 1-inch cubes chicken thighs; 2 tbsp olive oil; 1 large, diced onion; 2 medium, sliced carrots; 2 stalks, sliced celery; 3 cloves, minced garlic; 1 can (14.5 oz) diced tomatoes; 3 cups chicken broth; 1/2 tsp, dried thyme; 1 cup, frozen peas; 1/4 tsp salt; 1/8 tsp black pepper

A deeply flavorful stew with tender chicken and seasonal vegetables, gently simmered until all flavors harmonize.

Cuisine: American

Category: Soups

Prep: 20 minutes. Cook: 60 minutes.

Serves 4.

Ingredients

1 lb, boneless, skinless, cut into 1-inch cubes chicken thighs
2 tbsp olive oil
1 large, diced onion
2 medium, sliced carrots
2 stalks, sliced celery
3 cloves, minced garlic
1 can (14.5 oz) diced tomatoes
3 cups chicken broth
1/2 tsp, dried thyme
1 cup, frozen peas
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a heavy pot over medium-low heat. Add 1 lb boneless, skinless chicken thighs (cut into 1-inch cubes) and cook for 5 minutes, stirring occasionally, until lightly browned but not crisp.
Step 2: Add 1 large diced onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves. Cook for 4 minutes until vegetables soften and release aroma.
Step 3: Stir in 1 can (14.5 oz) diced tomatoes, 3 cups chicken broth, and 1/2 tsp dried thyme. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 40 minutes until chicken is tender.
Step 4: Stir in 1 cup frozen peas and cook uncovered for 5 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper, then remove from heat.