Low-Simmered Chicken and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A deeply flavorful stew with tender chicken and seasonal vegetables, gently simmered until all flavors harmonize. This american-inspired soups ready in about 80 minutes pairs olive oil, large, diced onion, medium, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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

1. 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.
2. 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.
3. 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.
4. 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.