Chicken and Summer Veggie Stew

A culinary contradiction that brilliantly balances hearty satisfaction with seasonal lightness. This comfort stew transforms summer's bounty into a nourishing meal that's surprisingly perfect for any evening, regardless of temperature.

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Course: Main Course

Cuisine: American

Keyword: Chicken Stew, Summer Stew, Veggie Stew, Comfort Food, Healthy Dinner

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 285kcal

Equipment

Dutch Oven
Cutting Board
Chef's Knife

Ingredients

Protein & Base

1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces
2 tablespoons olive oil
4 cups chicken broth

Vegetables

1 large onion diced
3 cloves garlic minced
2 medium carrots sliced into coins
2 stalks celery chopped
1 red bell pepper diced
1 yellow squash quartered and sliced
1 zucchini quartered and sliced
1 cup corn kernels fresh or frozen
1 cup cherry tomatoes halved

Seasonings

1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes optional
salt and freshly ground black pepper to taste
2 tablespoons fresh parsley chopped

Instructions

Season chicken pieces generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken and brown on all sides for about 5-6 minutes. Remove chicken to a plate and set aside.
In the same pot, add onions and sauté until translucent, about 3-4 minutes. Add garlic and cook just until fragrant, about 30 seconds.
Add carrots and celery to the pot, cooking for about 4 minutes until they begin to soften. Follow with bell peppers and continue cooking for another 2-3 minutes.
Return the browned chicken to the pot and add chicken broth, dried thyme, oregano, smoked paprika, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a simmer. Cover and cook for 15 minutes.
Add zucchini, yellow squash, corn, and cherry tomatoes to the pot. Simmer uncovered for an additional 8-10 minutes until the vegetables are tender but still vibrant.
Taste and adjust seasoning with salt and pepper as needed. Stir in fresh parsley just before serving. Ladle into bowls and enjoy!

Notes

For a vegetarian version, replace chicken with cannellini beans or chickpeas and use vegetable broth. The stew's flavor actually improves after a day in the refrigerator, making it perfect for meal prep.

Nutrition

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